Instructions: Creamy tofu tastes terrific with chives. Pulse briefly for a speckled appearance, or blend longer to produce a beautiful pale green hue. Use it as a great dip for crisp vegetables.

1. In a blender or food processor, combine tofu, oil, and lemon juice, process until smooth. Add chives and pulse to combine. Season to taste with salt and pepper.

Makes about 1 cup.

With potato: 148 cals, 5g fat (20% cff)

NOTES : Instead of chives, chop any fresh herb, garlic chives, spring onions with green tops, or spring green such as watercress, arugula, frisee, or mustard green.

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