Tofu Dips: Avocado and Lime/Olive and Caper/Sundried Tomato

Tofu Dips

These colourful dips are perfect for a party. Ingredients such as tofu, avocado and olives make dips rich and creamy—­most people can’t even tell they are made from tofu. Enjoy with your favourite crackers or fresh vegetable sticks.

Avocado and Lime Dip

Ingredients

• 75g (2½oz) firm or silken firm tofu
• 150g (5oz) avocado flesh (without skin)
• 1 tablespoon lime juice
• 1 teaspoon sea salt

Method

1. Remove excess water from tofu by boiling or let stand with weight for 1 hour.
2. Place all ingredients, except tofu, into a small food processor and process until smooth. Add tofu and process further.

Olive and Caper Dip

Ingredients

• 150g (5oz) firm or silken firm tofu
• 5 pitted black olives (130g/4½oz)
• 2 teaspoons capers
• 1 tablespoon parsley, chopped

Method

1. Remove excess water from tofu by boiling or let stand with weight for 1 hour.
2. Place olives, capers and parsley in a small food processor and process until smooth. Add the tofu and process further.

Sundried Tomato Dip

Ingredients

• 150g (5oz) firm or silken firm tofu
• 100g (3½oz) marinated sundried tomato, chopped
• 70g (2½oz) marinated red pepper, chopped roughly
• 2 tablespoons marinated oil from sundried tomato jar

Method

1. Remove excess water from tofu by boiling or let stand with weight for 1 hour
2. Place sundried tomato, red pepper and marinade oil in a small food processor and process well. Add tofu and process until smooth.

Tip: The key to blending well is firstly processing the chunky ingredients very well, and then add the tofu or softer ingredients such as avocado.

This recipe is from Cooking With Soy. Want to learn more healthy Japanese cooking? Grab my Cooking With Soy for real knowledge of Japanese cuisine and easy recipes using soy!

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