Tofu Spinach Dip Food

VEGAN SPINACH DIP (TOFU)

Steps:

• Blend the first eight ingredients until smooth, adding only enough water for all the mixture to go through the blades easily. Add potato flour if it's too runny and blend for 1 minute.
• Pour into a mixing bowl and add remaining ingredients.
• Chill 2-3 hours. Use as a dip or spread on crackers or bread.

REALLY GOOD VEGAN SPINACH TOFU DIP (EVEN IF YOU HATE TOFU/VEGAN

Steps:

• Defrost spinach and squeeze out as much liquid as you can.
• Drain tofu of any excess liquid.
• Place tofu and oil in a large bowl. Use a hand mixer on high speed to combine them until creamy.
• Add pepper, vegetable bouillon powder, dried basil, garlic powder, soy sauce, and lemon juice. Blend on high speed for 1 minute.
• On low speed, mix in onion, spinach, and olives.
• Taste and adjust seasonings to your preference.
• Cover the bowl and place in the fridge. Let it sit for at least 8 hours for the flavours to meld, preferably overnight.
• Serve with crackers, bread, chips, or vegetables for dipping.

SPINACH TOFU DIP

Steps:

• Combine all ingredients in blender and process until smooth. Transfer to bowl and serve with raw vegetables.

TOFU RANCH DIP

Steps:

• In the carafe of a blender, combine the tofu, vinegar, garlic and onion powders, salt and pepper. Puree until smooth. Add the chives and parsley and pulse once just to incorporate. Transfer to a serving bowl and chill in the fridge until ready to serve. Serve cold with the dippers of your choice!

TOFU SPINACH DIP

Steps:

• Squeeze excess liquid from the spinach. In a large bowl, stir together the tofu (until crumbly), Vegan nayonnaise and soup mix. Then stir in the spinach, water chestnuts and green onions. Cover and chill in the refrigerator about 2 hours. Stir before serving. Makes 5 cups.

SPINACH TOFU DIP

Steps:

• Combine all ingredients in blender and process until smooth.
• Transfer to bowl and serve with raw vegetables.

SPINACH, TOFU AND SESAME STIR-FRY

Steps:

• Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
• Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.

CREAMY TOFU SPINACH SAUCE/DIP

Steps:

• Barely defrost spinach (so that it retains that lovely green color) but do*not* drain.
• Mash tofu with a fork, add the rest of the ingredients except spinach and blend with a hand blender until completely smooth.
• Add the spinach and mix well.
• Heat and spoon over hot pasta or chill for a yummy dip.

RAW VEGAN SPINACH-TOFU DIP / SPREAD

Steps:

• Remove any stems from the spinach leaves for smoothness. Throw everything into a blender/food processor and pulse until you reach the desired consistency-- I don't like this fully pureed, just mostly mushed up with a few spinach chunks left. Use within 1 week!