Curried Tofu Dip

From http://www.wholefoodsmarket.com/recipe/tofu-curry-dip-chives

Ingredients:

• 10 0z. (300-330 gr.) pkg.  silken tofu

• 3 tablespoons lemon juice

• 1-1/2 tablespoon canola oil  [I use less, but olive oil only]

• 3 teaspoons curry powder, or more, to taste

• 1 tablespoon honey  [or equivalent sweetener for Dukan dieters]

• 2 tablespoon reduced sodium tamari  [I used soy sauce–I think tamari has sweetener, not necessary]

• [my addition–a little soy milk (or try coconut milk, which goes so well with curry) to make more creamy–we have found no silken tofu in the stores (including health food stores) in Yerushalayim.  If anyone knows where to get silken tofu, I’d be mighty obliged if you could share the information.]

• update: silken tofu has, indeed, found its way to Israel and has been sighted in Cheaperkol in Yerushalayim–but guess what?  I find I like a more coarse “grind” to my tofu, a little more like chummus than mayonnaise–I actually prefer the regular tofu to the silken in this dip, although the silken is great in ersatz cheesecakes, mousses, and such

• 3 tablespoons chopped chives, optional [I’m sure it’d be good, but I’ve never yet used]