“Montel’s Special Sauce”

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Montel Williams


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½ block firm tofu (7 ounces), halved

3 ounces tomato paste

1 cherry pepper, seeded and quartered

1 clove garlic, chopped

2 tablespoons apple cider vinegar

2 tablespoons extra-virgin olive oil

2 teaspoons salt

1 teaspoon blackstrap molasses

1 teaspoon brown mustard

2 teaspoons soy sauce

½ teaspoon raw honey or agave nectar

Juice of 2 medium lemons

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