YIELD: Approx. 1 Cup

This recipe is from Chloe Coscarelli’s “Chloe’s Kitchen” cookbook.  This cookbook is filled with incredible tasting vegan recipes. 

INGREDIENTS:

• 2/3 cup soft tofu
• 1 garlic clove
• 1 tbs dijon mustard
• 3 tbs ketchup (organic, without high fructose corn syrup)
• 1 tsp agave nectar
• 1/2 tsp salt
• 2 tbs pickle relish (organic)
• 1 tbs fresh dill, chopped

DIRECTIONS:

1. Combine the tofu, garlic, mustard, ketchup, agave, and salt in a blender and process until smooth.
2. Transfer to a small bowl and stir in relish and dill.