Roasted Jicama Sticks with Tofu-Basil Dip - Delicious Living

Ingredients

• 1/2 pound jicama, peeled and cut into 1/4-inch slices
• 1/2 cup wine (red or white, depending on the color desired)
• 1/2 cup water
• 1/8 teaspoon sea salt
• 3-5 whole cloves
• 2 teaspoons olive oil
• 1/2 teaspoon freshly ground pink peppercorns
• 1/4 teaspoon fine sea salt
• 1 large clove garlic
• 1 green onion
• 6 fresh basil leaves
• 4 ounces medium or soft tofu
• 1 tablespoon olive oil
• 1 teaspoon umeboshi vinegar