My friend Ellen Cornfeld, who gives workshops in vegetarian cooking and is a food coach, shared this recipe with me. The tofu is completely camouflaged here and the taste is amazing. Serve with lots of fresh veggies. Note: You can sneak some mashed tofu into mashed potatoes for kids. They’ll never know!
- Cook & Prep: 10 m
- Serving: 4
Combine veggies in food processor and blend well.
Add remaining ingredients and blend until smooth. Adjust seasonings.
This keeps in the fridge for a few days.
The first time you try this dip, I recommend using proportionately more yogurt to tofu. Introduce it slowly, but surely. You might want to use less herbs/scallions to begin with as well.
Photography: Daniel Lailah.
Stylist: Michal Leibowitz.