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 paste10 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