Tofu and Herb Dips
- 150 g (5.5 oz) firm tofu
- 2 tbsp neutral oil
- 1 tbsp dijon mustard
- 2 tbsp lemon juice
- 2 tbsp chopped parsley
- 1/3 tsp sea salt
Leave the tofu to soften for 1 to 2 hours or break the tofu into smallpieces and boil for 2 minutes anddrain, then leave for 10 minutes to remove the excess water from tofu. (You can also microwave the tofu for 2 minutes for quick removal of water but I don’t recommend this for health reasons).
Place the other ingredients in a food processor and blend until smooth.
Tip: The key to blending well is to firstly process the chunky ingredients very well, and then add the tofu or softer ingredients such as avocado.
This recipe is from my latest cookbook ” Cooking with Soy ”
There are also more exiting tofu recipes in my first book ” Japanese Superfoods”
Best way of leaning cooking? Please come and join my healthy vegetarian / vegan cooking classes in Sydney!
We offer gluten free cooking, traditional and modern Japanese cooking and more. Let’s cook together!!