- 12 ounces [340 g] bean curd [tofu], crumbled
- 1/4 cup [60 mL] sunflower oil
- 1/4 cup [60 mL] lemon juice
- 1 teaspoon [5 mL] salt
- 2 tablespoons [30 mL] honey
- 1 tablespoon [15 mL] onion powder
- 1/4 cup [60 mL] water
- Pinch of dry mustard
- 1 tablespoon [15 mL] celery seeds
- 2 or 3 green onions, finely chopped
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- Into a blender, mix together crumbled bean curd, sunflower oil, lemon juice, salt, honey, onion powder, water and dry mustard until smooth.
- Pour into a jar.
- Mix in celery seeds and green onions.
- Keep refrigerated.
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