Serve this as a dip with raw vegetables or wholewheat toast fingers, or swirl on to a dark lentil or tomato soup.
Use a little less water if you would like a thicker sauce that will hold its shape on a spoon.
200g (7 oz) firm tofu
125ml (4 fl oz) filtered water
15g (1/2 oz) chives, chopped
20g (2/3 oz) parsley
sea salt and freshly ground pepper
Place all the ingredients except the seasoning, in the order listed, in the blender and whizz until everything is a beautiful
Season to taste.