1/2 pound firm tofu
3 tablespoons rice syrup
1 tablespoon fresh lemon juice, dressing
1 tablespoon canola oil
1 teaspoon prepared mustard
2/3 cup drained, finely chopped, oil-packed sun-dried tomatoes
2/3 cup minced pickles
1 tablespoon minced red onion
1/2 teaspoon salt
1. Combine the tofu, rice syrup, lemon juice, canola oil, and mustard in a food processor fitted with a steel blade. Puree until creamy.
2. At the sun-dried tomatoes, pickles, onion, and salt. Pulse to combine. Refrigerate until ready to serve.