vf - tofu and sun dried tomato dip; cashew herb dip

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Tofu and Sun Dried Tomato Dip; Tofu, Cashew and Fresh Herb Dip

 

Recipe By :Vegan Feasts by Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories : Condiments Rose Elliot

Tofu

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces tofu -- drained and chopped

4 sun-dried tomatoes, oil-packed -- drained

1 spring onion -- roughly chopped

1 clove garlic -- peeled

salt and black pepper

 

Place tofu in food processor or blender with the tomatoes, spring onion and

garlic. Blend until you have a creamy puree. Season with salt and pepper to

taste, and whizz again. Spoon the dip into a small bowl. Use as a spread or dip.

 

VARIATION - Tofu, Cashew and Fresh Herb Dip.

Omit sun dried tomatoes and add 1 generous 1/2 cup cashews, roasted or broiled

until golden. Add 1 tablespoon chopped fresh parsley and 1 tablespoon chopped

fresh chives and blend.

 

Source:

" 1997 Vegan Feasts "

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Per Serving (excluding unknown items): 258 Calories; 17g Fat (52.2% calories

from fat); 8g Protein; 27g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

295mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 3

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0

 

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