Recipe courtesy of Rachel Gitlin

Chive Tofu Sour Cream

  • Level: Easy
  • Yield: 2 cups
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1 pound of tofu, firm

2 tablespoons of brown rice vinegar

1 tablespoon of soy sauce or umeboshi vinegar

1/2 teaspoon of sea salt

Water to texturize, about 1/3 cup

1 bunch of chives, sliced thinly


  1. Steam or boil tofu for 3 minutes. Drain then blend with other ingredients. Add chives or scallion greens.

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