In the bowl of a food processor combine tofu, lemon juice, white wine, yeast, tarragon and garlic. Blend for several minutes, until very smooth. There should be remaining lumps of tofu. Add the melted margarine, salt and turmeric and pepper and blend until smooth.
Pour sauce into medium saucepan over medium-low heat and whisk continuously until warmed through. remove from heat and serve.
If sauce thickens too much after refrigeration stir well with a tablespoon of water or plain soy milk to thin as needed.
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|Serving Size: 1 Serving (11g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 219.3mg||8 %|
|Potassium 53.4mg||1 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.3g|
|Protein 0.8g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 10
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