I have slightly modified this recipe and indicated where I have...If you have never been to the spot you are in for a treat. The Spot restaurant is in Hermosa Beach and I believe is the oldest vegetarian restaurant in L.A. county http://www.worldfamousspot.com/. This little cottage is minutes away from the beautiful Pacific Ocean. I love going there for breakfast on a weekend morning and then taking a walk down the Strand. Their creamy tofu sauce is what they are famous for. It has a cheesy-rich comfort food kind of quality but is entirely vegan. When I bought the cookbook..."Recipes from the Heart", I rifled through it hurriedly searching for the tofu sauce recipe. I was dismayed to find that quite a few of the ingredients were not in my kitchen cupboards. I set out to get them, and found the remaining things I needed at Whole Foods. Then I made a double batch of the sauce. I always find that when I don't have the things I need in my pantry, a new recipe seems so much more daunting. But, when you have the ingredients on hand, it is so easy to whip something up, especially if you lay out all your ingredients first, correctly measured and especially if you've made it before. It took me 10 minutes to make this the second time, and there is virtually no cooking time. It is truly DELICIOUS!
Ways I've served it so far...
1. organic short grain brown rice, sauteed veggies in olive oil with garlic, topped with tofu sauce
2. over alphabet pasta for sylvie
3. over alphabet pasta for ryan, with pepper, and parmesan cheese. A low fat alfredo!
4. cold over a spinach walnut salad
5. over steamed kale
6. a cold dip with celery and carrot sticks.
Here's the recipe...
Savory Sauce-From Recipes from the Heart Cookbook
BLEND till smooth and creamy:
3/4 c safflower oil
3/4 c water
1/4 c bragg liquid aminos
1/8 c brewers yeast flakes
1/4 tsp kelp powder. (I used dulse powder as that's what I had on hand)
1/4 tsp basil. ( I used fresh basil from the garden)
1/8 tsp granulated garlic. (I used 1/2 a clove of fresh garlic)
11/2 tsp fresh lemon juice. ( I just squeeze a quarter of a lemon in minus the seeds)
11/2 tsp. tamari sauce
1p pkg. firm tofu. ( I have used silken and firm and they both work fine)
Serve warm on rice or cold on salad. Makes about 2 cups. Can be frozen for later use.
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