Tofu Dip with Sundried Tomatoes and Basil
You already know how much I love dips! This one is definitely one of my favourites because it’s made with ingredients I love, like sun-dried tomatoes, fresh basil and fennel seeds. It’s the perfect snack, and it’s also delicious in a sandwich!
You must try it! xx
- Servings: 4 to 6
- Preparation time: 10 minutes
Frequently asked questions
This recipe calls for firm tofu. It provides a creamy texture while holding its shape well. It’s very important to use firm tofu and not extra-firm tofu.
Store in an airtight container in the refrigerator for 3 to 4 days.
Yes, you can use maple syrup as a replacement to make it all-vegetable.
Ingredients
Tofu Dip with Sundried Tomatoes and Basil
- 1 block (400 g) of firm tofu
- 1/2 cup (80 g) coarsely chopped sundried tomatoes, lightly squeezed dry
- 1/2 cup (105 g) coarsely chopped roasted peppers
- 1/2 cup (10 g) fresh basil leaves
- 3 tablespoons (45 ml) lemon juice
- 3 tablespoons (45 ml) olive oil
- 1 tablespoon (15 ml) honey
- 2 garlic cloves, minced
- 1 teaspoon (5 ml) crushed fennel seeds
- 1 teaspoon (5 ml) paprika
- 1/4 teaspoon (1.25 ml) hot pepper flakes
- 1 1/2 teaspoons (7.5 ml) salt
- Pepper, to taste
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Preparation
Tofu Dip with Sundried Tomatoes and Basil
- Place all the ingredients in a high powered blender and blend until very smooth. Add a little olive oil if necessary.
