Tofu and Herb Dips
This tangy dip is not only a dip but also a great sauce. Think about a yogurt sauce, and substitute that yogurt with this. I love eating falafel, couscous and tabouli together with this dip.
- 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 small pieces and boil for 2 minutes and drain, 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.