Instructions: In food processor, process butter, green onions and parsley until finely minced. Add lemon juice, mustard and tofu and puree to soft paste.

Spoon into container. Cover and refrigerate 1 hour to let flavors blend.

Makes about 2/3 cup, or 7 to 8 servings.

Serving Ideas : very tasty on baked potatoes

NOTES : This delicate baked-potato topper tastes like flavored sour cream, without much of the cholesterol.

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