Let me start by saying that I don’t eat tofu. I tried it years back, and the texture just wasn’t appealing to me. However, with the option of pureeing it in a food processor with garlic, roasted red peppers, balsamic vinegar (you know how I love this!) and basil to make a dip that is detox friendly, I decided to give Tofu another try. Boy am I glad I did! This dip is so good! I probably won’t be incorporating tofu into my regular diet in it’s regular form…but in this dip, it added the texture and “creaminess” that a dip needs! It is the perfect partner for broccoli, carrots, and an array of bell peppers for an afternoon snack. Yum yum. A nice, healthy dip that we can enjoy with veggies (for now), crackers (later), or maybe even as a topping for an entree. Hmm…that is something to consider!
As a side note, I realize that I really need to work on the food posing for my pictures. It was somewhat late in the evening when I took this one, and I realize after-the-fact, that I could have made this look so much prettier for you. I will work on doing a better job with the photos. Thanks for being patient while I do!
Roasted Red Pepper & Basil Dip
Ingredients
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19 oz silken tofu
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6 large garlic cloves, unpeeled
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1 12 oz jar rasted red peppers, drained & patted dry
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1/2 cup fresh basil leaves
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3 Tbsp balsamic vinegar
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1/2 tsp salt
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1/4 tsp pepper
Preparation
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Remove the tofu from its package and place between two layers of paper towels in a strainer (colander). Place the colander over a bowl, put a small plate or bowl on top of the tofu, and then place a 1 lb can on top of the plate or bowl. Refrigerate for 2 hours.
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Heat a small, non-stick skillet over medium heat, and cook the garlic (still unpeeled) until all sides are nicely browned, and the garlic is softned. Remove from heat, allow to cool, and then peel.
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In a food processor or blender, combine all ingredients and mix until smooth. Refrigerate until ready to serve.
I too dislike tofu, though this recipe looks devine.