from the Spot Restaurant, Hermosa Beach, CA
From: firstname.lastname@example.org (Brett Garrett)
3/4 cup almond oil (or safflower oil)
3/4 cup water
1/4 cup liquid aminos (I use soy sauce)
1/8 cup brewer's yeast
1/4 tsp kelp
1/4 tsp Spike seasoning
1/4 tsp basil
1/8 tsp granulated garlic
1 1/2 tsp lemon juice
1 1/2 tsp tamari
1 pound firm tofu, rinsed well
Blend everything in the food processor or blender.
Heat & serve. This stuff is dee-licious on steamed
veggies, and freezes okay.