- In a food processor, process the tofu, eggs, garlic, green onions, sour cream, lemon juice and soy sauce until the mixture is creamy.
- Stir in the carrot, celery and parsley by pulsing a few times. Season with salt and pepper. Add Tabasco sauce or sambal oelek, to taste.
- Pour the dip into bowls and cover. Chill in the refrigerator for 2 hours to blend the flavours.
- Serve with raw vegetables. This dip is delicious with pita bread.