Spinach Artichoke Dip recipe
8oz silken tofu
1 cup of canned quartered artichokes, drained. Reserve 2 tablespoons.
5 oz of frozen spinach, thawed and squeezed dry.
1tbls dried basil
1 tsp salt
1/8 tsp black pepper
Preheat oven to 375F. Place tofu, artichokes, spinach, artichoke juice, basil, salt, and pepper in a food processor or blender. Process until smooth. Lightly grease a baking pan or small baking custard cups with a little bit of olive oil. Spoon in dip until evenly distributed into your container. Bake it in the oven for 20 minutes or until the top part of the dip is slightly brown on top.
Serve with raw vegetables, crackers, or pita chips.
Tofu with Sauteed Vegetables
8 oz extra firm tofu.
1/2 diced onion
1 minced garlic clove
1/2 peeled, diced carrot
1/2 sliced zucchini
3 or 4 sliced baby shiitake mushrooms
8 broccoli florets
1/4 cup soy sauce
1-2 tsp grated ginger
1 1/2 tsp honey
2 tbls olive oil
Heat up a pan to medium heat and add 2 tablespoons of olive oil. Then add the onion and stir for a few minutes until translucent. Next add your garlic clove and carrot and stir for a few more minutes. Then add your zucchini, mushrooms, tofu, and stir until evened in the pan.
Next, add your soy sauce, ginger, and honey evenly coating the tofu and veggies to make sure they get equal amounts of the flavor. Bring your heat up to medium high and let it cook for 5 minutes or until the tofu and veggies absorb most of the soy sauce. Serve over a bed of white or brown rice.
Tofu Berry Sundae
8 oz silken tofu
4 tbls of orange juice
4 tsp of honey
1 cup of the berry of your choice. I had blueberries.
Mix tofu, orange juice, honey, and berries in a blender. Puree until smooth. Sundae is ready to eat or leave in the fridge or freezer for a few minutes until cold.
Please leave in the comments below on your favorite tofu recipes. Also let me know if you enjoyed any of the dishes I prepared.