Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chopped Tofu and Parsley

  • Level: Easy
  • Yield: 2 cups
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1 (14 ounce) package soft tofu

2 tablespoons olive oil

2 tablespoons pureed garlic

1 cup roughly chopped fresh parsley

3 tablespoons mayonnaise

2 tablespoons fresh lemon juice

Salt and freshly ground black pepper


  1. Drain tofu of water, wrap in a thin kitchen towel or 4 layers of cheesecloth, and squeeze to remove any excess moisture. Roughly chop and reserve.
  2. Heat oil in a small skillet over low heat. Cook garlic 2 to 3 minutes, then cool.
  3. In a bowl, combine tofu, Sauteed garlic, parsley, mayonnaise, lemon juice, salt and pepper. Mash with a fork until fine. Chill and serve as garnish on Spicy Cold Soba Noodles.

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