Serves: 5
Total Calories: 87
Yield: 2 1/2 cups

1 tablespoon olive oil
1/2 cup chopped onion
2 to 3 cloves garlic minced
1/2 teaspoon dried tarragon
1 cup sliced mushrooms
1 (12 1/2-ounce) package firm silken tofu
1 tablespoon tamari sauce or to taste
1/4 to 1/3 cup water or unsalted vegetable stock, or as needed
1/4 teaspoon white pepper

1. Heat the oil in a skillet over medium-low heat. Add the onions, garlic, and tarragon, and saute 3 to 5 minutes or until the onions are translucent. Add the mushrooms and continue to saute until tender.
2. Place the tofu and tamari in a blender, and blend until very smooth and creamy, adding as much water as necessary to achieve the desired consistency.
3. Transfer the tofu mixture to the skillet and mix with the sauteed vegetables. Continue stirring until the mixture is warm (do not bring to a boil). Add the pepper and mix well.
4. Use immediately.

Nutritional Facts:

Serves: 5
Total Calories: 87
Calories from Fat: 24

More Recipes from the Vicki's Vegan Kitchen Cookbook:
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Luscious Tomato Garlic Sauce
Easy Tahini Sauce
Cilantro Pesto
Garden Sauce
Vegan Pesto
Light Tahini Sesame Sauce
Bechamel Sauce
Mushroom Wine Sauce
Red Pepper Sauce
Spinach Green Sauce
Tofu Mushroom Sauce
Sun Dried Tomato Cream Sauce
Tahini Miso Sauce
Golden Cashew Cream
Cashew Bechamel
Down South "Milk" Gravy
Pot Liquor Sauce
Spicy Peanut Sauce
Fresh Mango Chutney
Cranberry Fruit Sauce
Wild Blueberry Coulis
Cashew Cream Sauce
Sunny Citrus Sauce
Safe Citrus Peel
Herbed Pecan Condiment
Soyannaise
Tomato Salsa
Bell Pepper Relish
Arame Condiment
Gomashio
Roasting Bell Peppers
Apple Tahini
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