Ingredients

• 4 ounces extra-firm silken tofu, such as Mori Nu brand
• 2 green onions, chopped
• 1 roasted red pepper (water packed), drained and chopped
• 1 cup cooked no-salt-added white beans, rinsed and drained
• 2 teaspoons Dijon mustard
• 4 ribs celery, cut into 24 2-inch pieces
• 6 pimiento-stuffed green olives, each cut into 4 slices

Directions

1. Purée tofu, green onions, red pepper, beans and mustard in a food processor until smooth; cover and chill for one hour. Spoon red pepper cream onto each piece of celery, garnish with a slice of olive and serve. You can make the red pepper cream a day or two in advance; stir well and assemble just before serving.

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