Blueberry Sage Tofu Cheezeball | BC Blueberry Council

Ingredients

• 1 cup frozen BC Blueberries
• 5 large fresh sage leaves, finely chopped
• 1 tbsp fresh lemon juice
• 1 tbsp organic cane sugar
• Pinch of sea salt
• 1 block (350g) extra firm tofu, drained and patted dry
• 1/3 cup refined coconut oil, melted
• 1 ½ tbsp apple cider vinegar
• 2 tbsp fresh lemon juice
• 1 tsp sea salt
• 1 tsp onion powder
• ½ tsp garlic powder