TOFU DIP
Ingredients
- 1 PKT Plain Tofu
- 3 TBSP Olive Oil
- 2 TBSP Lemon Juice (fresh)
- 2 CLOVES Garlic
- 1 TSP Sea Salt
Accompaniment
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Nederburg Cabernet Sauvignon Rose
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.
Description
A tasty easy-to-make DIP that adds the zing of healthy GARLIC, LEMON JUICE, OLIVE OIL and TOFU to enhance any dish!
Method
-
1
1. Crumble TOFU into blender and add chopped GARLIC, OLIVE OIL, freshly sqeezed LEMON JUICE and SALT.
2. Blend to a thick creamy consistency then taste to check seasoning (add more garlic, salt, lemon juice or herbs to individual preference).
3. Store in sealed container in fridge for half an hour before use, will keep for up to 5 days.
4. Use as a DIP for raw vegetables, or to go with SALAD, or to accompany RICE and STIR FRY, or to top BAKED POTATOES, or as a SANDWICH FILLING with SALAD, or try a swirl in SOUP!
Chef's Tips
* Decorate the top with PAPRIKA for a dash of red and shreds of fresh basil.
* This DIP can also be used to make a tasty, quick Vegan Quiche. Have a precooked wholewheat pastry base, put a layer of fried onions into it, mix DIP 1:1 with SOYA MILK, pour over onions, decorate with thin slices of RED and GREEN PEPPERS (or sliced TOMATOES, or MUSHROOMS!), sprinkle with OLIVE OIL and BASIL - bake for around 20 - 25 minutes in hot oven. Serve hot or cold.
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