YIELD: Approx. 1 Cup

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



  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.