Using tofu as a base makes for an excellent dairy-free dip for carrot or celery sticks, or blanched green beans and asparagus. It easily doubles as a creamy salad dressing, too.
- 1/2 pound silken tofu
- 2 tablespoons lemon juice
- 1 tablespoon canola oil
- 2 teaspoons curry powder
- 1 tablespoon honey
- 1 1/2 tablespoon low-sodium tamari
- 2 tablespoons chopped fresh chives
Combine tofu, lemon juice, tamari, oil, honey and curry powder in a blender or food processor and blend until completely smooth.
Transfer to a serving bowl and stir in chives. Chill until ready to serve.
Per serving: about 2 tablespoons, 45 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 130mg sodium, 3g carbohydrates (0g dietary fiber, 2g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service