1/3 c  Tofu

      2 T  Lemon juice

  1 1/2 t  Dijon mustard

      1 ea Garlic clove, minced

      1 t  Anchovy paste, or anchovy

    1/4 t  Salt

      2 T  Parmesan cheese, grated

      1 T  Olive oil

      1 pn Sugar, pinch

      1 pn Pepper

  In small saucepan of simmering water, poach tofu for 2 minutes; drain,
  chop coarsely and let cool. In blender, blend lemon juice, mustard,
  garlic, anchovy, salt, sugar and pepper. With blender running,
  gradually add tofu, cheese and oil. Transfer to small jar and
  refrigerate, covered, for up to 2 days. Makes 1/2 cup. Per T: about
  30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.