Tofu, semi-dried tomato and basil dip
Serves:
4
Time to make:
10 mins
Total cost:
$9.75 / $2.43 per serve
(at time of publication)
(at time of publication)
Health information:
Low sodium
Vegetarian
Gluten-free
Instructions
Instructions and steps:
Step 1 Use a stick blender or food processor to blend all ingredients until well combined. Transfer to a small bowl, season to taste and serve immediately.
HFG Tip
- Use silken tofu as it has a softer texture suitable for blending (firm tofu will crumble).
- Semi-dried tomatoes are more moist than sun-dried tomatoes. Find them in the deli section at supermarkets.
Serving suggestions
Fresh vegetable crudités or breads and crackers
About this Recipe
Photography: Joanna Wickham
First Published:
December 2007
Rating:
No votes yet
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Full ingredient list:
- 275g block silken tofu*
- 1/2 cup semi-dried tomatoes
- 1 clove garlic
- 1/2 lemon, juice
- 1 tablespoon balsamic vinegar
- 1/2 cup fresh basil
- salt and black pepper, to serve
- *NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.
Nutritional information (per serve)
Energy:
330kJ
Calories:
79cal
Protein:
7g
Fat:
4g
- saturated:
4g
Carbohydrates:
5g
- sugars:
2g
Dietary Fibre:
2g
Sodium:
290mg
Calcium:
90mg
Iron:
4.5mg
Nutrition information is given per serve
*NS: not specified
