Red Pepper Aioli
By Mary McDougall
Use this as a topping for burgers, as a dip for raw veggies, or as a spread for crackers or bread.
Serves: Makes 2 cups
Prep Time: 10 min
Cook Time: 0 min
12.3 Ounce Pacakge Soft silken tofu
2 Tbsp Lemon juice
1 Tbsp Cider vinegar
1/2 Cup Jarred roasted red peppers
Place the tofu in a food processor and process until fairly smooth. Add remaining ingredients and process until very smooth (this may take several minutes). Refrigerate at least 1 hour for flavors to blend.
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