Menu: Curried Tofu and Avocado Dip w/crudites, grilled portobello burgers, corn on the cob, sweet potato fries, and a blackberry, nectarine crisp for dessert
I know, you're thinking, another tofu recipe?!? Well, we had a good friend of ours over for dinner last weekend and we had been talking the last time we saw him about eating vegetarian (even though we obviously are not). He mentioned that the next time we did dinner together we should cook him a veg meal. I always like to try to introduce people who don't eat vegetarian to new foods, meals, and ideas. So, I thought this was a good intro to tofu.
The recipe was good, but I found it need a bit more seasoning - I added another garlic clove and a bit more curry powder and I feel it still could have used more. Other than that, it was a great and light appetizer to a wonderful evening :)
Curried Tofu and Avocado Dip
from Food & Wine
Ingredients:
- 7 ounces of silken tofu
- 1 avocado, diced
- 1/2 cup low-fat sour cream
- 1 tspn lime zest
- 2 TB fresh lime juice
- 1 garlic clove
- 1 1/2 tspn honey
- 1 tspn curry powder
- 2 TB mint
- Pepper
- Cucumber slices, carrot sticks, pita chips (rosemary, garlic, sea salt)
- In a food processor combine all inredients (except cucumber, carrots, and pita chips) and puree until smooth. Season with S & P to taste.
- Chill dip until ready to serve and serve alongside veggies and pita chips.
No comments:
Post a Comment