8 lg Roasted garlic cloves

           - peeled
    1/2 c  Minced parsley, packed tight

      2 tb Finely chopped shallots

    1/2 c  Olive oil

      2 oz Silken tofu; mashed

      2    -to

      3 tb White wine vinegar

    1/2 ts Sea salt; or to taste

      2 tb -Water, or more as needed

  NOTE:  To roast garlic, peel off as much papery skin from each large head
  of garlic as will come off easily while still keeping the head intact.
  Brush each head liberally with 1 teaspoon olive oil.  Place in a small,
  shallow baking dish in the toaster oven and roast at 375 F until the
  outside is lightly browned and the innermost cloves are soft, about 20
  minutes.  Refrigerate in a sealed container for up to 2 weeks.
  DRESSING:  In a blender or food processor, combine all of the ingredients
  and process until smooth, adding water as required to create a slightly
  thick consistency.
  Use immediately or refrigerate in a tightly sealed container for up to 1
  week.  Bring to room temperature before using and reblend, if necessary.
  Makes 1 cup
  Source: Recipes from an Ecological Kitchen - by Lorna J. Sass
  :       ISBN: 0-688-10051-1
  :       Typed for you by Karen Mintzias