(modified from RFD cookbook by Anne Gentry)
12 oz. silken tofu, 2 T. umeboshi vinegar, (or any vinegar), 1/4 t. minced garlic, 1 T. soy sauce, 1 t. dry mustard, 1 t. dried dill
Blend all ingredients (except for dill), transfer to a container, mix in dill. Cover and refrigerate at least 2 hours.
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