1 package silken tofu
3 oz. julienned sun-dried tomatoes
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. dried Italian seasonings
1-2 cloves garlic water or olive oil for blending

Blend until smooth. Keeps one week in fridge.

This recipe was contributed by Kari from the Radiant Recovery Community Forum.

I made the Sundried Tomato spread (sorry, I don’t have the exact name of the recipe with me.) It was very good. I had about 5 non-tofu eaters try it and they all liked it. (Although I think my mother would have liked it more if she didn’t know it had tofu in it.) I also made it today as a sandwich with a whole wheat roll-up. It is much, much better the next day. If you can, make it a day ahead. If you can’t, soak the sundried tomatoes in a little hot water before you use them. I bought the sundried tomatoes that are not in oil.(The recipe didn’t specify.) The recipe did not say to soak the tomato before using, so I didn’t and it was a little tough the first day. By the second, the tomatoes were perfect. I really like this recipe for lunch. I will make it again. – Helen

I don’t know if you need more feedback on this or not, but I made it over the weekend and loved it! I agree with Helen that it was much better the second day when the dried tomatoes had softened. It tastes a lot like the sundried tomato cream cheese spread at Noah’s Bagels and you can eat it by the forkfull! I’ll take it to the next bagel brunch that I go to. (You know the ones with lots of bagels and no protein.) At least then there will be something that I’m comfortable eating. – Michelle