1 cup loosely packed sprigs of flat leaf parsley
1/2 cup chopped green onion
1/2 cup water
1 10-ounce package silken firm tofu, mashed
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons minced garlic
1 teaspoon sugar
1/2 teaspoon black pepper
Dash of salt or to taste
In small saucepan, place parsley, green onion and water. Cover and bring water to a boil over medium heat; simmer until green onion is tender and parsley is wilts, about two minutes. Drain well.
Place the cooked parsley mixture into food processor or blender along with tofu, lemon juice, oil, garlic and sugar. Pulse until smooth.
Adjust seasonings with salt and pepper.
Cover and refrigerate 30 minutes before serving.
You can prepare this dip up to three days in advance if you desire.
All variations make 12 servings.
Green parsley leaves have a mild, agreeable flavor, and are an excellent source of vitamin C, iodine, iron, and other minerals. Quite often parsley is left on the plate to become the last bite, as it tends to sweeten the breath.
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