Total Calories: 71
Yield: 2 1/2 cups
1. Place the sun-dried tomatoes, tofu, and 1/2 cup of water in a blender. Blend until smooth and creamy, adding more water as needed to reach the desired sauce consistency. Set aside.
2. Heat the oil in a medium saucepan over medium-low heat. Add the onion and saute 3 to 5 minutes or until translucent. Add the garlic and herbes de Provence, and continue to saute for another 3 to 4 minutes.
3. Transfer the tofu cream to the saucepan and stir well. When the sauce is heated through (do not boil), garnish with basil.
4. Use immediately or refrigerate in a covered container up to three days.
For a Change . . .
* Saute a cup of sliced mushrooms with the onions.
* Add 1 small chopped fresh tomato to the sauce.
* To turn this sauce into a dip, use only 1/3 cup water and chill before serving.
When using fresh basil as a garnish, the easiest and prettiest way to cut it is in thin strips called chiffonade. Just stack a few large basil leaves on top of each other and slice them into the thinnest strips possible with a sharp knife. If the leaves are large, you can roll them up before cutting.
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