Adapted from a recipe from Eating Well Magazine
1/2 vegetarian bouillon cube
1/2 c. silken soft tofu
1 small clove garlic, finely minced or grated
1 Tbs. lemon juice
1 tsp. mild salad oil, such as canola
1/2 tsp. black peppercorns, coarsely cracked
1/4 tsp. sugar
1 Tbs. finely shredded Romano
salt to taste
Break up bouillon cube with fingers and place in the bowl of a food processor with all ingredients except salt. Process until mixture is completely smooth. Add salt to taste.
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