Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
12 ounces tofu, drained
2 tablespoons lemon juice
4 tablespoons salad oil
1/2 teaspoon salt
dash of white pepper
1 clove garlic, crushed
1 tablespoon grated Parmesan cheese
assorted salad greens
Place tofu in blender and blend a few seconds. Pour in salad oil; blend a few seconds. Add lemon juice.
Add crushed garlic, salt and pepper, and grated Parmesan cheese; pureé until smooth, 30 seconds. Serve chilled over greens.
Makes 1 1/2 cups.