Recipe by Brynie Greisman

Herb Dip

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Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Soy

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!

Ingredients

Main ingredients

  • 1 cup parsley leaves

  • 1/2 cup dill or cilantro leaves (or a combo)

  • 1/4 cup red/purple onion

  • 2 scallions

  • 1 and 1/2 cups tofu or combo of tofu/yogurt/sour cream

Directions

Preparation

1.

Combine veggies in food processor and blend well.

2.

Add remaining ingredients and blend until smooth. Adjust seasonings.

Tips:

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. 

Notes:

This keeps in the fridge for a few days.

Credits

Photography: Daniel Lailah. Stylist: Michal Leibowitz.

Recipe tags

Herb Dip

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