Tofu Bechamel Sauce

Ingredients

• 2 tbsp dairy-free margarine (or extra-virgin olive oil)
• 2½ tbsp unbleached flour (use slightly less if you don't want it too thick)

Blended mixture

• 1 cup soy milk
• ½ cup extra-firm silken tofu or medium-firm tofu, crumbled
• ½ cup water
• enough flavorful veggie bouillon or powder for 1 cup of liquid, crumbled
• ½ tsp salt
• a large pinch each of freshly-grated nutmeg and white pepper

Directions

1. Blend all blended ingredients in a blender except for the nutmeg and white pepper until very smooth (a minute or so).
2. Melt the margarine in a medium, heavy saucepan over medium-high heat, whisking in the flour to get a roux but before it starts to change color.
3. Scrape the roux into the blender and blend to mix for a few seconds.
4. Pour the mixture back into the saucepan and stir over medium-high heat until it thickens and boils.
5. Simmer on low for a few minutes, whisking in nutmeg and white pepper.