Mexican Tofu Dip (using nutritional yeast)

[Guest guest]

I haven't tried this yet, but had to post it since we've been talking

about ways to use nutritional yeast (I've never used it but I think

I'm going to try this one!)

 

I borrowed this cookbook from the library, there weren't too many

recipes I was interested in or that I couldn't find elsewhere (except

this one:)

Jann

 

Sara's Notorious Mexican Tofu Dip

From " Vegetarian Meals for People-on-the-Go " by Vimala Rodgers (Sara

is her daughter)

" Goes with just about everything: raw veggies, chips or crackers.

It doubles as a sandwich filling or as a spread over cornbread. A

quick celery-stick-stuffer. Fabulous complement to alfalfa sprouts. "

 

1 pound firm or extra –firm tofu drained, blotted and crumbled

1 Tablespoon catsup

1 Tablespoon nutritional yeast

1 Tablespoon tamari

2 ribs celery, finely diced

½ cup salsa medium hot

1 or 2 Tablespoons Tofu Mayonaise (I imagine you can use any kind)

 

" Crumble tofu in a mixing bowl so it's as smooth as possible without

using a blender or food processor. Add remaining ingredients, mix it

all together and blend well. Now taste it using a chip as a dipper,

and if you want more salsa, be sure to add it.

 

This dip has a distinct, almost addictive flavor. For people who are

terrified of tofu, this dip is an enticing way of introducing them to

it. "