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1/3 cup tofu
2 Tbs lemon juice
1 1/2 tsp Dijon mustard
1 garlic clove, minced
1 tsp anchovy paste, or anchovy
1/4 tsp salt
Pinch of sugar
Pepper to taste
2 Tbs grated Parmesan cheese
1 Tbs olive oil
1. In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool.
2. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper.
3. With blender running, gradually add tofu, cheese and oil.
4. Transfer to small jar and refrigerate, covered, for up to 2 days.
Makes 1/2 cup.
Per tbs: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.
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