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Author Notes: I know this sounds like a oxymoron but it is not. I love sour cream and when it comes to eating healthy, sour cream does not fit into the equation. I make this up at least once a week and just love it on baked potatoes or with chips and veggies. My Healthy Living Class is learning all about tofu and this recipe was a big hit! This is What's Cookin on Beaty's Creek today. - Whats Cookin
- 1 block extra firm tofu
- 1/3 cup canola oil
- 1/4 cup lemon juice
- 1 handful cilantro leaves
- 1 jalapeno-chopped
- 1 tablespoon chili powder
- 1 tablespoon sea salt
- Drain tofu. Mix in your food processor tofu, oil, lemon juice, salt, and chili powder. Blend until smooth. Fold in cilantro and jalapeño. Chill for 2 hours or over night.
- This recipe was entered in the contest for Your Best Dip
Jam is a Liquid
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Macerated strawberries, with a twist.
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