1/2 lb. tofu or 1 c. soybean curd
1/2 clove garlic, minced or pressed
1 tbsp. soy sauce
1 tbsp. fresh lemon juice and some pulp (1/2 sm. lemon)
1/8 tsp. oregano
1/8 tsp. marjoram
Enough water to blend

Press some water out of tofu. Place in blender and blend until thick and creamy, adding only the minimum water necessary. OPTIONAL: Add 2 mushrooms or 1 small tomato or scallions.

Use this as a basis for vegetable dip, stuffed potato skins, tuna salad. You may want to thin it with water and a little lemon juice to pour over a lettuce salad.