About 6 cups raw vegetables such as cucumber slices, carrot sticks, red or green bell peppers strips, small celery stalks, sugar snap peas, and cherry tomatoes. Rinse tofu under cool running water, let drain, then drop into a blender or food processor. Whirl smoothly with onion, ginger, garlic, oil, soy sauce, and cayenne. If made ahead, cover and chill up to 3 days. Pour into a small bowl; accompany with vegetables. Scoop onto vegetables to eat. Makes about 1-3/4 cups, 7-9 servings of 3-4 tb each. Origin: Cookbook Digest Nov/Dec 1991. Shared by: Sharon Stevens.
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|Serving Size: 1 Serving (504g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 236 (60%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 12.9g|
|Cholesterol 0mg||0 %|
|Sodium 527.8mg||18 %|
|Potassium 976.2mg||26 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 15.4g|
|Protein 23.4g||33 %|
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Calories per serving: 392
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