(pictured with Baked Seitan and Bulgur Kibbeh (Middle Eastern-Style Meatless Loaf) with Tomato and Onion)

You’d never guess that this silky sauce is a lower-fat version of a common sauce from the Levant (Lebanon, Syria, Jordan, Palestine, and Israel). It’s also delicious on vegetarian kebabs, grilled or fried eggplant and zucchini, and falafel. Sauce keeps well in the fridge for one week.

1 - 12.3 oz (349 g) box extra-firm silken tofu
1/2 cup plus 2 Tbsp (155 mL) tahini
1/2 cup plus 2 Tbsp (155 mL) fresh lemon juice
2 Tbsp (30 mL) water
6 garlic cloves, peeled
2 Tbsp (30 mL) chopped fresh mint (or 2 tsp/10 mL dried mint)
1 tsp (5 mL) salt
1/2 tsp (2 mL) sugar

Mix all ingredients in food processor or blender until very smooth. Cover and refrigerate until ready to use. Bring to room temperature before using. If mixture seems too thick, add a little more water.

Makes 2 3/4 cups (680 mL).

A 2 Tbsp (15 mL) serving contains: 50 calories; 2.5 g protein; 4 g total fat (0.5 g sat. fat, 0 trans fat); 3 g carbohydrates; 1 g fibre; 100 mg sodium

source: "Seitan", alive  #358, September 2012

About the Author

Bryanna Clark Grogan is the author of World Vegan Feast (Vegan Heritage Press, 2011) and eight more vegan cookbooks. veganfeastkitchen.blogspot.com