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Nope, haven't tried this one, but I miss vegetable cream cheese so I'll be sure to make this soon. (A bagel place here in town makes tofu cream cheese in all the same flavors as regular, but the last time I went in it was under new management and the bagels were stale!!! So I'm on my own now....)

Tofu Cream Cheese and Vegetables from _Nikki and David Goldbeck's American Wholefoods Cuisine_

8 ounces tofu
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup minced green pepper, scallion, celery, and radish in any proportion

Place tofu in a saucepan with water to cover and bring to a boil for 1 minute. Drain, place in a clean linen napkin and draw the ends together to form a sack. Twist gently, squeezing out all the moisture.

Transfer tofu to blender or processor fitted with plastic blade and blend with lemon juice and salt. Add water as needed to make a smooth, thick paste. Mix in vegetables. Spread on bread or crackers as you would cream cheese. Makes about 2/3 cup.

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