Silken Tofu And Olive Dip Recipes

CREAMY ONION GARLIC DIP

Steps:

• Preheat oven to 400°F.
• Keep the garlic head all in once piece and slice about ¼ inch straight off the top of the whole garlic head exposing the inside of the cloves inside.
• Take a square of tin foil and put the garlic head cut side down in the middle of the foil and wrap it tightly.
• Bake in the oven for around 40 minutes. After this time check it. It should be really soft if you give it a squeeze. Give it another 5 minutes or so if it's not. Once completely soft remove from the oven and allow to cool in the foil.
• While the garlic is roasting, heat a sauté pan over a medium low heat with the olive oil (or a few tablespoons of water). Once hot add the sliced onion. Cook slowly for around 30 minutes, stirring frequently. If you use water you will need to add a few drops more here and there to stop the onions sticking.
• Once the onion is really soft and starting to go golden, add the sugar (optional but recommended for a more caramelized result) and stir well then continue to cook for another 5 minutes or so until a deep golden brown then remove from the heat and set aside.
• Add the tofu, nutritional yeast, white miso, vinegar and salt to a blender.
• Take the roasted garlic head and gently squeeze the garlic out of the papery skins and into the blender along with half of the onion and a few drops of the milk.
• Blend until completely smooth. Check the consistency and add a little more milk if you prefer a slightly thinner dip. I used a full ¼ cup but you might prefer less.
• Add the thyme and the rest of the onion and stir to distribute. If you prefer it completely smooth you can blend all the onion up into it. I like having some of the golden strands through mine for texture.
• Spoon into a serving dish.
• Optional : Garnish with more caramelized onion or some fresh thyme leaves.

PERILLA AND TOFU DIP

Steps:

• Place a block of tofu in a saucepan filled with water. Bring it to a boil and cook for 1 minute (note 4).
• Transfer the tofu to a sieve lined with a couple of sheets of kitchen paper. Crumble the tofu, then wrap it with the lined kitchen papers. (note 4)
• Squeeze the wrapped tofu to get the water out until the weight of the tofu becomes about 200-225g / 0.4-0.5lb. Let it cool down to room temperature (you can put it in the fridge to speed up the cooling process).
• Put all the ingredients in a blender, including the tofu, and whiz until the shiso leaves become tiny specks and the mixture becomes smooth, without tofu lumps (note 5).
• Transfer to a serving bowl. Place a sprig of shiso flower or chopped shiso on the dip (if using) and serve with veggie sticks.

REALLY GOOD VEGAN SPINACH TOFU DIP (EVEN IF YOU HATE TOFU/VEGAN

Steps:

• Defrost spinach and squeeze out as much liquid as you can.
• Drain tofu of any excess liquid.
• Place tofu and oil in a large bowl. Use a hand mixer on high speed to combine them until creamy.
• Add pepper, vegetable bouillon powder, dried basil, garlic powder, soy sauce, and lemon juice. Blend on high speed for 1 minute.
• On low speed, mix in onion, spinach, and olives.
• Taste and adjust seasonings to your preference.
• Cover the bowl and place in the fridge. Let it sit for at least 8 hours for the flavours to meld, preferably overnight.
• Serve with crackers, bread, chips, or vegetables for dipping.

ANCHOVY AND TOFU DIP

Steps:

• Wrap the tofu in a couple of pieces of kitchen paper and place it on a cutting board.
• Place something underneath one end of the cutting board to tilt the board and position it so that the excess water drains into the sink (just in case). Leave it for 15 minutes.
• Put all ingredients including the tofu in a food processor.
• Whizz until the anchovies and tofu are disintegrated. You may have to push down the bits on the side of the food processor jar using a spatula and whizz again.
• When the dip becomes smooth paste, transfer the dip to a serving bowl. The colour of the paste should be light brown.
• Serve with the vegetables sticks and crisps.

SILKEN TOFU AND OLIVE DIP

Steps:

• Combine the olives, bell pepper, and scallions in a food processor. Pulse on and off until they are finely and evenly chopped, but not pureed. Transfer to a small serving container.
• Blend the tofu in the food processor until it is smoothly pureed. Combine with the chopped olive mixture and stir together. Add a few grindings of optional pepper, and serve.
• Calories: 46
• Total Fat: 3g
• Protein: 4g
• Carbohydrate: 2g
• Cholesterol: 0mg
• Sodium: 202mg