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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Adapted from The Everyday Vegan - very good with raw vegetables for dipping, as well as in sandwiches. Ingredients:
3/4 cup tofu, firm |
1 head garlic |
1/4 cup soya milk |
1/4 cup parsley |
2 teaspoons tahini |
1 tablespoon balsamic vinegar |
1 tablespoon soya sauce |
1 1/2 teaspoons coarse grain mustard |
1/8 teaspoon chili powder |
2 tablespoons sun-dried tomatoes |
Directions:
1. Purée the tofu until reasonably smooth (easiest with a food processor).
2. Roast the garlic bulb (use your own preferred method, or as follows: slice off the top of the bulb so that the cloves are just visible. Put the bulb on a piece of tin foil, drizzle with a very small amount of olive oil, then fold the foil over to cover the bulb. Bake at 400F fo).
3. Squeeze the roasted garlic from the bulb and add with everything else, apart from the sun-dried tomatoes, to the tofu.
4. Purée again until you get a very smooth mixture.
5. Add the sun-dried tomatoes and pulse-blend into the tofu mixture until you get a swirl of colour but still have some pieces of tomato in the mixture.
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