Vegetarian: Tofu Spread 02 by Recipe Cottage

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	Tofu Spread 02

		TOFU SPREAD makes 1 med-large plastic container full 1-1.5 blocks firm tofu, sliced in half and pressed to remove excess water a couple stalks celery 1-2 carrots a few scallions or small onion 1 handful or more fresh parsley and/or dill soy sauce (any variant) to taste hot sauce to taste a pinch turmeric (for color, optional) 1 tsp (or more) prepared mustard, to taste 1-2 Tbs tofu mayonnaise (can use nonfat yogurt) green or black olives herbs radishes sweet red pepper ground black pepper pickles Wash and dry parsley and/or dill, and chop finely in food processor. Cut veggies into chunks small enough to fit in food processor and process until well-chopped (if you want it chunkier, stop earlier). Crumble pressed tofu into processor and add mustard, soy sauce, and enough mayo to moisten. Pulse processor several times to mix, then process until smooth. If too dry, add more mayo or, for less fat, a liquid like orange/lemon juice.