Cut the block of tofu into 1/2- to 1-inch thick slabs. Freeze the slabs for a minimum of one day (a maximum of three months) and then thaw. Place the thawed slices on a very clean, dry kitchen/tea towel and wrap the towel around the slices. Place a heavy baking dish on top of the towel-wrapped tofu, and allow it to sit for 30 minutes. Unwrap and crumble the tofu, using a fork to mash it if necessary, until the desired texture is reached. Add the remaining ingredients and mix well, adjusting seasonings to taste. If desired, thin with a little broth dissolved in boiling water (thinned out it makes a really nice dip). Chill overnight before serving, to allow flavours to blend. Posted to fatfree digest V97 #180 by Jacqueline
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|Serving Size: 1 Serving (446g)|
|Recipe Makes: 1|
|Calories from Fat: 157 (64%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 15.8mg||5 %|
|Sodium 610.2mg||21 %|
|Potassium 573mg||15 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 14.2g|
|Protein 7.7g||11 %|
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Calories per serving: 245
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