IngredientsĀ
- ā¢1 pkg firm silken tofu 12-14 oz
- ā¢2 tablespoons lemon juice
- ā¢1 tablespoon red wine vinegar
- ā¢1 clove garlic or more
- ā¢1/4 teaspoon salt
Instructions
Open tofu package and drain any water. If using shelf-stable tofu, there won’t be much water. For the refrigerated tofu, you’ll need to drain and then press all water out.
Place all ingredients in a blender or food processor and blend until smooth.
Keeps in air tight container in the refrigerator for up to 10 days.