Total Calories: 87
Yield: 2 1/2 cups
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.
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