15ml/1tbsp sunflower
oil
1 small onion, peeled and finely chopped
225g/8oz silken tofu
1 clove of garlic, crushed
1 lemon, zest and juice
75ml/5tbsp soya milk
15ml/1tbsp shoyu
15g/1tbsp sage leaves, chopped
100g/4oz broad beans, cooked
salt and freshly ground black pepper
GARNISH
reserved
lemon zest
1. Heat the oil
and gently fry the onion until softened.Cool.
2. Drain the silken
tofu and place in a blender.Add the crushed garlic, lemon juice and
half the zest, soya milk, shoyu, sage and broad beans.
Blend to a smooth dipping consistency. Season to taste and serve in
a bowl garnished with reserved lemon zest with raw vegetable crudites
and pitta bread fingers.
|
