Tofu Sour Cream

1  container (12.3 ounces) vacuum-packed firm silken tofu (such as Mori-Nu)
2 tablespoons umeboshi vinegar
1 tablespoon olive oil
1 teaspoon dry mustard
1/4 teaspoon minced garlic
1 teaspoon dried {dill weed}
Blend the tofu, vinegar, oil, mustard, and garlic in a food processor until smooth. Transfer the sour cream to a container. Stir in the dill. Cover and refrigerate at least 2 hours and up to 2 days.

Ease of Preparation: Easy

Preparation Time: 5 min
refrigerate 2 hrs

Servings: makes 1 1/4 cups

Recipe By: Ann Gentry

From:  The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian
Used with permission of Ten Speed Press