Silken Tofu and Cucumber Dip
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…

CIA FOODIES


Silken Tofu and Cucumber Dip

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

  1. Purée the tofu, yogurt, parsley, mint, and scallions in a blender or food processor until smooth. Fold in the cucumbers and tomatoes.
  2. Season with the lemon juice, salt, pepper, and 1 tablespoon of the olive oil. Drizzle the dip with the remaining olive oil before serving.

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