Whipped Garlic & Herb Tofu with Roasted Tomatoes
My vegan take on the whipped feta trend using creamy tofu. This dip is delicious, full of flavour and will have your friends and family guessing as to what it's made of. Perfect for sandwiches or dipping.
Ingredients
- 350 g tofu I use cauldron organic firm tofu block
- 1/2 lemon, squeezed just the juice
- 1 tbsp nutritional yeast optional
- 1 tsp salt
- 1 tsp cracked black Pepper
- 2 tbsp olive oil
- 1 tsp garlic
- 1 tsp oregano
- 1/ tsp thyme
- 3 sprigs fresh dill
- chopped pickled gherkin a smallish sized one
Top with
- 200 g roasted cherry tomatoes with lots of salt
- Toasted sourdough or crackers
- 1 tsp extra virgin olive oil
- fresh herbs such as basil or oregano
Instructions
- Start by whacking the oven up to 200ºC (fan) placing the tomatoes on a roasting tray, drizzle in olive oil and coat in a generous pinch of salt and roast for 25-30 minutes
- In a food processor add all of the ingredients and blitz until creamy smooth, plate up then top with the roasted tomatoes, a generous glug of extra virgin olive oil, pepper, chilli flakes and fresh oregano or basil
Notes
This is perfect served with the tomatoes as the juicy sweet flavour combined with the zingy whipped tofu is perfect
If you want to be extra fancy add a tbsp of my Roasted Pepper and Chilli oil.