If I didn't make this myself........
I never would've guessed that there is tofu in this recipe.
There are so many other great flavors going on, that you'll forget that
it's even in there!
The carrot, red cabbage, and scallion are what give this dip
it's crunch. Add the herbs that ......Well as that idiot Emeril says....BAM....A Really Fresh taste!!!! I hope you try this one! I use it as a spread on sandwiches,
and like to dip veggies in it too!
10 lg basil leaves
10 sprigs dill (without stems)
1/2 bunch parsley(without stems)
1 clove garlic
1 lb firm tofu rinsed & drained
1/2 c shredded carrot
1/2 c finley chopped red cabbage (rinse and drain to stop color bleeding)
1/4 c red pepper
3 scallions chopped
S & P to taste
In the food processor add the basil, dill, garlic, and parsley, and pulse till herbs are chopped good. Then add the tofu and blend till smooth scraping down the sides a few times.
Transfer the mixture to a mixing bowl. Add remaining ingredients and fold in. Chill for 1 hr...... Then ......Just Dip it!.....Dip it Good.....is Devo in your head... :)~
2 comments:
Devo made me stop. I commented here three times and lost it everytime. It was very long, I guess that's what I get for taking up so much room. I am from PA. is that why we like so much of the same things? (A back East thing?) Does the consistancy of the tofu make a difference? God Bless you and your business.
Sorry your posts were lost "ddms"..Thanks for stoping by again!....I think our like for the same things is definitely an East Coast thang! :)~
Yes, there are two kinds of tofu.
There is FIRM tofu. Which is what I use in my recipes.
Then there is SILKEN, which has a much more smooth and almost custard like consistancy. I've only used the Silken in protein shakes... Come back soon!
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