Ingredients
-
1
-
3
-
1
-
1/2
-
2
-
2
-
2
-
1
-
2 1/2
-
1/2
-
10 - 15
-
-
-
-
Directions
Really Good Vegan Spinach Tofu Dip (Even if You Hate Tofu/Vegan, The olives really make this dip – don’t omit them! 🙂 I’m a diehard carnivore, but I was going to a potluck and wanted to bring a cheap, egg-free, dairy-free dish in case there were allergies or vegetarians there I took about six recipes off the Internet, combined them and added a few more things, and it was great! I let it sit in the fridge for two days and just re-mixed it before serving At the potluck, there was not a single vegetarian there, and they all liked this dip Cayenne and grated carrot would probably be great in this and make it a more traditional spinach dip You may want to start with less garlic if you’re not a big fan , Are you using silken , soft, medium or firm tofu?, used fresh spinach and massaged the cut spinach with my hands with the lemon juice until it broke down and got all soft Yummy! I think adding chopped sundried tomatoes would be good too!
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Steps
|
1
Done
|
Defrost Spinach and Squeeze Out as Much Liquid as You Can. |
|
2
Done
|
Drain Tofu of Any Excess Liquid. |
|
3
Done
|
Place Tofu and Oil in a Large Bowl. Use a Hand Mixer on High Speed to Combine Them Until Creamy. |
|
4
Done
|
Add Pepper, Vegetable Bouillon Powder, Dried Basil, Garlic Powder, Soy Sauce, and Lemon Juice. Blend on High Speed For 1 Minute. |
|
5
Done
|
on Low Speed, Mix in Onion, Spinach, and Olives. |
|
6
Done
|
Taste and Adjust Seasonings to Your Preference. |
|
7
Done
|
Cover the Bowl and Place in the Fridge. Let It Sit For at Least 8 Hours For the Flavours to Meld, Preferably Overnight. |
|
8
Done
|
Serve With Crackers, Bread, Chips, or Vegetables For Dipping. |
