Baked Potatoes With Zesty Tofu Topping Recipe

• 5 ounce regular or possibly "lite" silken tofu (half of a 10-oz aseptic pack)
• 2 Tbsp. catsup or possibly store-bought tomato sauce
• 1 Tbsp. prepared red or possibly white horseradish, or possibly more to taste
• 1 Tbsp. Dijon mustard
• 1 x scallion, cut into 4 pcs Or possibly 1 Tbsp. freeze-dry chives
• 1/2 tsp salt
• 3 x baked potatoes, heated and split

1. Makes 3 servings.
2. Prep: 5 min (assuming already-baked potatoes)
3. In a food processor, combine all of the ingredients except the potatoes and process to a smooth puree.
4. Taste and add in more horseradish as desired.
5. (The topping can be prepared up to 5 days ahead, covered, and refrigerated.
6. Bring to room temperature and stir well before using.)
7. Serve the topping spooned over the warm baked potatoes.

regular, catsup, red, mustard, scallion, salt, potatoes

Taken from cookeatshare.com/recipes/baked-potatoes-with-zesty-tofu-topping-75432 (may not work)