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Tofu Spread

  • 1 Package Firm Tofu
  • Umeboshi Vinegar (sometimes called Ume Vinegar)
  • Scallions OR Watercress OR Sunflower Sprouts
  • Parsley

You can make this is a Suribachi (Japanese serrated bowl) or in a Food Processor.

Mash (or food process) tofu with umeboshi vinegar to taste (watch out, as it is very salty).

Chop up watercress/scallions/parley very fine and add to tofu. Chill.

This is great spread on rice cakes or other crackers, as a raw vegetable dip or mixed in with a cooked grain or on a baked potato.

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