Sun Dried Tomato Tofu Dip Food

SUN-DRIED TOMATO CRUSTED TOFU

Steps:

• Preheat oven to 375º. Slice each brick of Tofu in half lengthwise to make 2 even sized cutlets; season with pepper and salt.
• Pulse the Panko breadcrumbs, tomatoes, and garlic in a food processor.
• Transfer to a shallow dish. Place flour in a second shallow dish. Blend eggs and water with a fork in a third shallow dish.
• Dredge both sides of the tofu lightly in flour, shake off excess flour, and then dip into egg mixture to coat. Transfer tofu to crumb mixture and pat onto both sides; place on a baking sheet or plate.
• Heat the oil over medium-high heat. Cook tofu approximately 3 minutes per side until golden brown. In an ovenproof pan, place tofu to roast 8 to 10 minutes, or until thoroughly cooked through.
• Make the sauce while tofu is in the oven. Simmer wine in a skillet until reduced by half on medium heat. Add capers and lemon juice, reduce heat to low. Whisk in butter one piece at a time, stirring constantly. As each piece of butter melts, add another. Stir in tomatoes and parsley.
• Remove the tofu from oven, plate, and serve with sauce on top.
• Sprinkle with a little grated cheese if desired.
• Bon Appetit!

SUN-DRIED TOMATO DIP

Steps:

• Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

BAREFOOT CONTESSA SUN-DRIED TOMATO DIP

Steps:

• Place the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in a food processor fitted with a metal blade. Blitz to blend well. Add the scallions and pulse twice. Cover and refrigerate until ready to serve. Let dip come to room temperature, garnish with sliced scallions if desired, then serve with flat bread, fresh vegetables, crackers, chips or all of the above.
• *It is important that the cream cheese be room temperature so there are no lumps.

SUN-DRIED TOMATO-TOFU DIP

Steps:

• Purée tofu in blender until smooth.
• Add remaining ingredients and mix well.
• Keeps 3 to 4 days in an airtight container in refrigerator.

SUN-DRIED TOMATO DIP

Steps:

• Place the first seven ingredients in a food processor; cover and process until blended. Add green onions; cover and pulse until finely chopped. Serve with crackers and/or vegetables.

SUN-DRIED TOMATO DIP

Steps:

• Puree all ingredients except the scallions in a food processor fitted with a metal blade, until smooth.
• Add the scallions and pulse twice.
• Serve at room temperature, refrigerate any leftovers. Good as spread for sandwiches, too.

SUN-DRIED TOMATO DIP

Steps:

• In food processor with knife blade attached, finely chop tomatoes with oil. Add beans, parmesan cheese, and water, and blend until smooth. Add basil; pulse just until combined.
• Serve with pita chips.

SUN-DRIED TOMATO DIP

Steps:

• In a bowl, pour the boiling water over the sundried tomatoes, cover and soak for about 15 minutes.
• In a blender, grind the almonds until they are small crumbs.
• Remove tomatoes from water and reserve soaking liquid.
• Add tomatoes to blender along with the rest of the ingredients.
• Blend until smooth, scraping down the sides as needed.
• Add up to 1/4 - 1/2 cup of the tomato liquid as needed.
• Chill for an hour before serving.

SUN-DRIED TOMATO DIP

Steps:

• Add mayo, tomatoes and garlic to food processor& blend until smooth.
• Chop 1/2 of the extra tomatoes into small pieces.
• Fold into blended mixture together with basil.
• Top with remaining tomatoes.
• Chill for at least 30mins before serving.
• This is great served with vegetables, chicken, lamb or even chips.
• Adjust ingredients depending on your tastes, desired consistency, etc.