Yield: 1 servings
|¼ cup||Lemon juice|
|1 pinch||Black pepper|
Whirl in blender until smooth. grate 1 medium cucumber (no, you don't need to remove seeds) and squeeze out the excess liquid. Stir into the tofu mixture. Add a small amount of chopped fresh mint if available. Let stand for a while so the flavors blend.
Posted by cgibas@... (Cynthia J. Gibas) to Fatfree Digest [Volume 13 Issue 19] Dec. 19, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.