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