For less sweet-tasting latkes, umeboshi paste is made from pickled plums and sometimes called ume paste.
Serves 8
1 pound firm tofu
1 tablespoon umeboshi paste
1 tablespoon brown rice vinegar
1-1/2 tablespoons oil
3 – 4 large scallions, chopped fine
In a food processor fitted with a steel blade, process or pulse tofu for about 20 seconds until just smooth. Stir in remaining ingredients. Store in refrigerator.
Also excellent on sandwiches, as a spread, or stuffing for olives, mushrooms, or celery. Makes a nice holiday dip or spread.
Nutrition information per serving: 106 calories, 9 g protein, 2.7 g carbohydrate, 7.5 g fat, 0 mg cholesterol, 175 mg sodium