| 6 ounces | Silken tofu (or soft tofu, drained) |
| 2 tbsp | Fresh lemon juice |
| 1 tbsp | Canola oil |
| 1/2 teaspoon | Salt |
| 1/4 tsp | Pepper |
| 1 tbsp | Chopped fresh Italian parsley |
| 1 clove | Garlic, chopped |
| 1 1/2 tbsp | Cider vinegar |
Tuesday, January 22, 2008
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