1 Cup Tofu
4 Tbsp. Sunflower Oil
4 Tbsp. Juice from a Lemon
1 tsp. Barley Malt Sweetener
1 Small Onion
Chop the onion. Finely chop parsley.
Combine all of the ingredients in a blender,
until smooth and creamy.
Add more lemon juice, sparingly, if mixture is too thick.
Chill and serve with Vegetable or Tofu Tempura.
This is yummy with a baked potato,
or as a dip with fresh vegetables.