Tofu dip
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
3 cups
ingredients
- 396.89 g silken tofu or 396.89 g soft tofu
- 236.59 ml extra virgin olive oil
- 177.44 ml lime juice
- 29.58 ml Dijon mustard
- 14.79 ml finely minced garlic
- 14.79 ml finely minced shallot
- salt & pepper
directions
- Using paper towels, blot excess water from tofu.
- Break up the tofu and put into food processor.
- Add remaining ingredients and blend till smooth.
- Refrigerate in a container with a tight lid.
- Stir or shake before serving.
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Reviews
-
I've made this twice now. I'm always looking for recipes using tofu. The first time I made it I thought it must be missing something so added some other ingredients to give it a lift but after about two hours the flavors really melded. I used only 1/4 cup olive oil because who needs more oil and from another review I figured it would turn out okay without it. The second time I made this without all my superfluous ingredients (but still with less oil) and let it sit 2 hours before serving. It had plenty of flavor but was not a huge hit at our house. Thanks for posting, I'll keep experimenting with it.