Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOE, Inc., 1998.
Ingredients:
12 ounces tofu, well drained
2 potatoes
2 tablespoons lemon juice
1 tablespoon soft butter or margarine
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons Parmesan cheese, grated
Preparation:
Combine all ingredients except potato in blender; pureé for 30 seconds.
Bake potatoes in oven or microwave oven until done. Cut lengthwise half way through; serve tofu dressing over baked potato and sprinkle with chopped chives.
Makes 2 servings.
