Cool vegan protein for hot days.
Place together in a food processor:
10 oz extra firm organic tofu, cubed
4 T nutritional yeast flakes
4 T organic extra virgin olive oil
1 T dulse flakes
1 tsp. dried or fresh dill weed
2 tsp. ume vinegar or half of a pitted, pickled ume (plum), minced
Blend well and turn out into a festive dish. Serve with whole grain crackers and/or bite-sized raw vegetables.
Alicia Bay Laurel 