Curried Crab Asparagus Cheesy Tofu Dip

You just can't stop eating this! Think of it as crab-artichoke dip, but with asparagus in place. The asparagus adds texture and color where artichokes get mushy and lost in the dip. I could eat the entire recipe as a meal. It may not make much, but it's worth it! Leftovers can be reheated the same way. RSC4

• Ready In: 55 mins
• Serves: 2-4

Ingredients

• 1⁄2 large onion, finely diced
• 2  cloves garlic, divided (1 clove diced)
• 1⁄2 teaspoon curry powder, divided
• 6  asparagus spears, raw,diced
• 6  ounces tofu
• 1⁄2 lb  imitation crabmeat (1/2 shredded, 1/2 chopped)
• 1⁄4 cup  shredded fat free mozzarella cheese
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 teaspoon  grated parmesan cheese (optional)
•  toasted breadcrumb (optional)

Directions

1. Saute onion and diced garlic.
2. When colored, add 1/8 tsp curry powder.
3. Saute to incorporate.
4. Add asparagus, crab meat, and 1/8 tsp more curry.
5. Saute to mix.
6. Dump into a mixing bowl and let cool a bit.
7. Meanwhile, preheat oven to 350*F.
8. Blend tofu and 1/4 tsp curry until creamy and mixed.
9. Add to veggie mixture and mix.
10. Add mozzarella cheese and mix.
11. Spread evenly in a small baking dish.
12. Sprinkle with cayenne, parm (if using), and breadcrumbs (if using).
13. Bake, uncovered, for 20 minutes.
14. Serve with pita chips, veggies, or as a bread spread.