Whipped Tofu Dip
- Level: Easy
- Yield: 6 to 8 servings (about 2 cups)
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- Nutritional Analysis
- Per Serving
- Calories
- 143
- Total Fat
- 12 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 289 milligrams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 0 grams
- Sugar
- 0 grams
- Protein
- 6 grams
- Total: 45 min
- Active: 10 min
Ingredients
1/2 cup olive oil
8 cloves garlic, peeled
One 14-ounce package firm tofu, drained well and diced
Finely grated zest and juice of 1 large lemon
Kosher salt and freshly ground black pepper
Crudités, crackers or bread, for serving
Directions
- Preheat the oven to 350 degrees F.
- Add the olive oil and garlic to an 8-ounce (1-cup) ramekin and cover with foil. Bake until the garlic is very tender and golden, 30 to 35 minutes. Let cool slightly.
- Scoop the garlic cloves into a food processor using a slotted spoon, then add 2 tablespoons of the remaining garlic oil to the processor. Add the tofu, lemon zest and juice, 3 tablespoons water, 1 1/2 teaspoons salt and several grinds of pepper and puree, stopping and scraping down the sides of the bowl with a rubber spatula as needed, until very smooth and creamy, 1 to 2 minutes. Taste and adjust the seasoning with salt and pepper.
- Serve immediately with crudités, crackers or bread for dipping or refrigerate until ready to serve. Store in an airtight container for up to 3 days.