- 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.
