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My friend Ellen Cornfeld, who gives workshops in vegetarian cooking and is a food coach, shared this recipe with me. The tofu is completely camouflaged here and the taste is amazing. Serve with lots of fresh veggies. Note: You can sneak some mashed tofu into mashed potatoes for kids. They’ll never know!
1 cup parsley leaves
1/2 cup dill or cilantro leaves (or a combo)
1/4 cup red/purple onion
2 scallions
1 and 1/2 cups tofu or combo of tofu/yogurt/sour cream
1-2 tablespoons Tonnelli Apple Cider Vinegar/flavored vinegar
1 tablespoon Gefen Olive Oil (optional)
1/2 teaspoon ground mustard (optional)
herbal salt (suggested Herbamare) and ground Gefen Pepper, to taste
Combine veggies in food processor and blend well.
Add remaining ingredients and blend until smooth. Adjust seasonings.
Photography: Daniel Lailah. Stylist: Michal Leibowitz.
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