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!
1. Combine veggies in food processor and blend well.
2. Add remaining ingredients and blend until smooth. Adjust seasonings.
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.
This keeps in the fridge for a few days.
Photography: Daniel Lailah.
Stylist: Michal Leibowitz.