Tofu and Lemony Herb Dip
This tangy dip is not only fabulous dip but can also be a great sauce. Think about yogurt sauce, you can substitute with yogurt. I love eating falafel, couscous and tabouli with this dip
Recipe
Serves 4
Ingredients
- 150g (5.5oz) firm tofu
- 2 TBSP neutral oil
- 1 TBSP Dijon mustard
- 2 TBSP Lemon juice
- 2 TBSP chopped parsley
- 1/3 tsp sea salt
Method
- Leave the tofu for 1 to 2 hour or break the tofu into small pieces and boil the tofu for 2 mins and drain, then leave for 10mins to remove the excess water from tofu. (You can also microwave the tofu for 2mins for quick removal of water but I don’t recommend for health reasons)
- Place all ingredients in a food processor and process until smooth.Serve with your favourite vegetable sticks or chips.
This recipe is from my cookbook ” Japanese superfoods“
If you want to cook more Japanese superfoods – real key for Japanese health, grab my latest edition Now!
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-Plant Based Cookbook
You can grab my vegan cookbook “Japanese superfoods“
If you want to cook more easy and tasty Japanese vegan meals using Japanese superfoods – real key for Japanese health, grab my latest edition Now!
-Online Course
I run online Japanese cooking courses! but I open the course 3 times a year. So if you want to be notified, just drop your email address HERE
-Plant Based Cookbook
You can grab my vegan cookbook “Japanese superfoods“
If you want to cook more easy and tasty Japanese vegan meals using Japanese superfoods – real key for Japanese health, grab my latest edition Now!
Happy Japanese superfoods cooking xx
