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Tofu Dip Trio

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

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