SUN-DRIED TOMATO-BASIL

1 (14 ounce) package firm tofu
3 tablespoons pine nuts
1/3 cup sun-dried tomatoes, packed in oil
1 tablespoon sun-dried tomato oil
1/2 cup packed fresh basil leaves
1 medium clove garlic, peeled and coarsely chopped
1 tablespoon balsamic vinegar, preferably white
1/4 teaspoon salt
Freshly ground black pepper to taste
toasted baguette slices or crackers (for serving)

Drain the tofu and cut block into quarters. Place on a paper towel-lined plate, cover with another layer of paper towels and a plate. Weight the plate down with a can and let tofu drain 30 minutes.

While the tofu is draining, toast the pine nuts in a small skillet set over medium heat for 4 to 5 minutes, until just starting to turn golden. Set aside.

In a food processor, chop the sun-dried tomatoes with the oil, basil and garlic. Add the pine nuts and chop finely. Then add drained tofu, balsamic vinegar, salt and pepper. Process until blended. Transfer to a crock, cover and refrigerate.

Remove from refrigerator 1 hour before serving. Serve with toasted baguette slices or crackers.

Makes about 1 3/4 cups
Source: The Hot Flash Cookbook by Cathy Luchetti