Ingredients:
- 1 pound firm tofu, crumbled
- 1/4 cup sun-dried tomatoes, soaked in hot water and drained
- 1/2 cup pitted black olives, rinsed in water
- 1/4 cup capers, rinsed in water
- 3 cloves garlic, peeled and minced
- 1/4 cup chopped flat-leaf parsley
- 3 tablespoons freshly squeezed lemon juice
- 1/4 cup extra-virgin olive oil
- freshly ground black pepper to taste
Place all ingredients in a blender or food processor. Blend or pulse until well combined and creamy. Use as a spread on rice cakes, as a sandwich filling, or as a dip with vegetables — great with sugar snap peas!
Serves 4-6
Preparation: 15 minutes
Seasons: Summer/Fall
