Savory sauce
1 servings
| Quantity | 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.
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