Edamame-Garlic Puree

From Cooking Light. Makes a great side for grilled chicken or fish; also great as a dip. The tofu ups the protein and adds creaminess.

• Ready In: 20 mins
• Serves: 5

Ingredients

• 4  cups  frozen edamame, frozen blanched shelled
• 10  garlic cloves, peeled
• 1⁄4 cup silken tofu
• 1 1⁄2 teaspoons lemon juice
• 3⁄4 teaspoon salt
•  pepper, to taste

Directions

1. Bring 2 quarts water to a boil in a med saucepan over med-high.
2. Add edamame and garlic.
3. Cook 5 minute; drain in a colander, reserving 1/2 c liquid.
4. Combine edamame, garlic, cooking liquid, and tofu in a food processor.
5. Process until smooth.
6. Add lemon juice, salt and pepper and pulse to combine.