1/2 (14-ounce) package firm tofu, rinsed
1/4 cup + 2 tablespoons water
1/4 cup either almond oil, walnut oil, or coconut oil
2 tablespoons Braggs Liquid Aminos or soy sauce
1-1/2 teaspoons lemon or lime juice
1/4 teaspoon basil
1/8 teaspoon granulated garlic (a pinch)
Put all ingredients into blender and blend until smooth. Gently heat up sauce (the more you heat it you risk the danger of altering the flavor) or to be safe do not heat it at all. Pour over steamed veggies and rice, or anything you like- pasta anything! Leftovers don't heat up well, it will totally change the flavor- best not to reheat leftovers.
Source of recipe: This recipe is from my boyfriend's mom who is a home ec teacher. She got this recipe from a San Fransisco vegan restaurant called The Spot. Apparently Paul McCartney loves this dish!