Yield: 1 servings
Measure | Ingredient |
---|---|
¾ cup | Almond oil; (or safflower oil) |
¾ cup | Water |
¼ cup | Liquid aminos; (I use soy sauce) |
⅛ cup | Brewer's yeast |
¼ teaspoon | Kelp |
¼ teaspoon | Spike seasoning [herb/vegetable salt substitute] |
¼ teaspoon | Basil |
⅛ teaspoon | Granulated garlic |
1½ teaspoon | Lemon juice |
1½ teaspoon | Tamari |
1 pounds | Firm tofu; rinsed well |
from the Spot Restaurant, Hermosa Beach, CA Blend everything in the food processor or blender. Heat & serve. This stuff is dee-licious on steamed veggies, and freezes okay.
Posted to JEWISH-FOOD digest by Shaul and Aviva Ceder <ceder@...> on Dec 24, 1998, converted by MM_Buster v2.0l.