Together, these recipes empty a 12.3-ounce box of silken tofu.
Curry Dip Ingredients 8 ounces soy cream cheese
1 teaspoon curry powder
¾ teaspoon curry powder
Roasted Bell Pepper Dip Ingredients 4 ounces silken tofu
¾ cup drained roasted red bell peppers (6 ounces)
½ cup tomato paste
10 kalamata olives, pitted
*2 tablespoons vegetable oil
2 teaspoons lemon juice
¼ teaspoon hot pepper sauce*
optional - substitute chopped black olives for kalamata olives – blend in before serving
1 (3.5-ounce) package roasted garlic & onions soy crisps
Tofu Tomato Dip Ingredients 8 ounces silken tofu
1/3 cup sun-dried tomatoes packed in olive oil, drained
1 (1-ounce) envelope Ranch seasoning mix
1/4 cup plain soymilk
1 teaspoon dried minced onion
1/4 teaspoon garlic powder
1/3 cup chopped fresh chives (optional)
Curry Dip Instructions
In a small bowl, stir Curry Dip ingredients until blended. (This can also be done directly in the soy cream cheese container.)
Serve with soy crisps.
Roasted Bell Pepper Dip Instructions In a food processor or blender, puree Roasted Bell Pepper Dip ingredients until smooth.
Serve with soy crisps.
Tofu Tomato Dip Instructions
Place all ingredients except chives in a blender or food processor. Blend until smooth. Sprinkle with chives if using. Serve with crackers, raw vegetables, or breadsticks.
Curry Dip and Roasted Bell Pepper Dip
Serves 8. Per serving (11 crisps, 2 tablespoons Curry Dip, and 1/4 cup Roasted Bell Pepper Dip): 171
Calories; 7 g Protein; 14 g Carbohydrates; 2 g Fiber; 10 g Fat; 0.5 g Saturated fat; 0 mg Cholesterol; 650 mg Sodium
Tofu Tomato Dip Serves 6. Per serving (1/4 cup):
72 Calories; 4 g Protein; 7 g Carbohydrates; 1.5 g Fiber; 3 g Fat; 0.5 g Saturated Fat; 0 mg Cholesterol; 397 mg Sodium