After gastric bypass surgery, its hard to find things that are packed with protein in the smallest amounts. My favorite vegetarian restaurant in the US is the Grit, located in Athens, GA. It is frequented by R.E.M. and the B-52's (locals of the town) and Univ. of GA students. This recipe is great for getting the most out of your protein. I put this over salads, over vegetables (raw or grilled) and even over grilled fish for visitors. To get a copy of the book, I have put a link on the right where you can order it via amazon.
1/2 (15oz) block tofu, crumbled
6 tablespoons water
1/4 cup cider vinegar
3 small garlic cloves, chopped
3 tbsp minced fresh parsley or 1 tbsp dried
1 1/2 teaspoon dry mustard
1/2 tsp white pepper
3/4 cup soybean oil
Combine all ingredients except oil in blender or food processor and mix well. Continue blending while adding oil in a slow, steady stream until smooth and thick. Use immediately or store tightly covered in the refrigerator for up to 2 weeks. Makes 2 cups.