-
1
cup lightly packed fresh cilantro leaves washed, dried
-
1
cup lightly packed fresh Italian parsley leaves washed, dried
-
2
cloves garlic peeled, crushed
-
1
tablespoon ground cumin
-
2
teaspoons paprika
-
3/4
teaspoon salt
-
Pinch
ground red (cayenne) pepper
-
1/2
cup reduced-sodium chicken broth or vegetable broth
-
1/3
cup reduced-fat firm silken tofu
-
2
tablespoons lemon juice
-
1
tablespoon extra virgin olive oil
Method
-
In
food processor, combine cilantro, parsley, garlic, cumin, paprika, salt and
ground red pepper.
- Process until finely chopped. Add broth, tofu, lemon juice
and oil.
- Process until mixture forms a creamy sauce, stopping to scrape down
sides of work bowl several times.
-
Just
before serving, heat sauce over medium heat, stirring until heated through but
not bubbling.
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