Makes 12 servings
Tofu is misunderstood, but we think its perceived flaws (soft, bland) are also its strengths. Because it is so neutral in flavor, tofu is actually a great base for dips and plant-forward creamy recipes, like puddings and creamy soups, because it adds protein and texture without the shortcomings of ingredients like cheese or cream cheese. This recipe includes a small amount of Greek yogurt, which you can leave out or substitute with a plant-based version, if you like.
Ingredients
- 1 pound soft, silken tofu
- 1/4 cup nonfat Greek yogurt
- 1 bunch parsley leaves (about 2 oz)
- 1 bunch mint leaves (about 2 oz)
- 2 scallions, chopped
- 2 cucumbers, peeled, seeded, and diced (about 2 cups)
- 2 large tomatoes, seeded and diced
- 1 lemon, juiced
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
Directions
- Purée the tofu, yogurt, parsley, mint, and scallions in a blender or food processor until smooth. Fold in the cucumbers and tomatoes.
- Season with the lemon juice, salt, pepper, and 1 tablespoon of the olive oil. Drizzle the dip with the remaining olive oil before serving.
