---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Appetizers, Low-cal
       Yield: 8 servings
     1/3 c  Tofu
       2 tb Lemon juice
   1 1/2 ts Dijon mustard
       1 ea Garlic clove, minced
       1 ts Anchovy paste, or anchovy
     1/4 ts Salt
       2 tb Parmesan cheese, grated
       1 tb Olive oil
       1 pn Sugar, pinch
       1 pn Pepper
   In small saucepan of simmering water, poach tofu for 2
   minutes; drain, chop coarsely and let cool. In
   blender, blend lemon juice, mustard, garlic, anchovy,
   salt, sugar and pepper. With blender running,
   gradually add tofu, cheese and oil. Transfer to small
   jar and refrigerate, covered, for up to 2 days. Makes
   1/2 cup. Per T: about 30 calories; 1 g protein, 3 g
   fat; 1 g carbohydrate.