1 block extra-firm tofu, pressed for 30 minutes
3 cloves garlic, peeled
2 Tbsp extra-virgin olive oil
1 Tbsp nutritional yeast
1 tsp dried oregano
½ tsp sea salt (or to taste)
Crumble the tofu into a food processor or blender. Add all remaining ingredients.
Cover and process until mostly smooth (add a splash of water if necessary). Use immediately, or transfer to a small container and refrigerate for up to a week.
Yield: 6 servings.
Per serving (about 1/3 cup): 114 calories, 8.1g fat (1g sat), 2.3g carbs, 1g fiber, 7.3g protein.
Submitted by http://almostveganblog.com