Tofu Dip
Tofu Dip
Ingredients
- 1 package (300 g) soft tofu (silky), well drained
- 2 eggs, hard boiled
- 2 garlic cloves, finely chopped
- 4 green onions, finely chopped
- 3/4 cup (180 ml) sour cream
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) soy sauce
- 1 carrot, finely grated
- 1 celery stalk, very finely chopped
- 1/4 cup (10 g) fresh parsley, finely chopped
- Tabasco-style sauce or sambal oelek
Instructions
- In a food processor, process the tofu, eggs, garlic, green onions, sour cream, lemon juice and soy sauce until the mixture is creamy.
- Add the carrot, celery and parsley and pulse for a few seconds at a time. Use a spatula to scrape down the sides of the food processor as needed. Season with salt and pepper. Add Tabasco sauce or sambal oelek, to taste.
- Pour the dip into bowls. Cover and refrigerate for 2 hours to blend the flavours.
- Serve with raw vegetables and pita bread, if desired.
Tofu Dip