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Tofu Herb Dip

I was trying to survive the hot hot early October summer, dreaming of fall, and refusing to turn on my stove..

And I had some tofu in the fridge.

This was the first time I kept the tofu ‘uncooked’ and just ate it cold. It is so very good. And you can eat it with chips or cucumbers or a fork!

The idea for this came from this Curried Tofu Salad.

So many options here.

Refreshing for this late gross summer. Or a week of unhealthy eating.. When is fall coming?

Ingredients:

  • 8 ounces of extra firm tofu
  • 1/3 cup Greek yogurt
  • ½ lemon, juice and zest
  • ¼ tsp Dijon mustard
  • handful of fresh herbs (basil)
  • pinch of cumin

Press the tofu between some paper towels for an hour or so. Put something heavy on top, like your cast iron pan.

Put the tofu in a bowl and break it up into small pieces with a fork (or your hand).

In a small bowl, mix the Greek yogurt, lemon juice and zest, mustard, herbs, and spices (whatever you want to add! I just added a pinch of cumin). Then mix it into the tofu. Season with salt to taste.

Eat with whatever you want- cucumbers, chips, slices of bell peppers..

Perfect for when you want to stay away from the stove.

November 25, 2019 Comments (0) Small Plates & Snacks

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