Instructions:
Yield: 1 1/2 cups

Place a small amount of water in a saucepan and bring to a boil. To the boiling water add the diced onions, carrots, and celery; cook for 30 seconds, drain, and allow to cool.

Grind the roasted tahini in a suribachi until smooth. Next, using a hand food mill, puree the tofu directly into the suribachi. Mix well. Add the cooked vegetables to the suribachi along with the grated onion, scallions, umeboshi vinegar, and 1/4 cup of water. With a wooden pestle, puree all ingredients together until evenly mixed. Spread on whole wheat bagels, bread, cracker, or use as a dip with chips or raw vegetables (crudites).

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