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| Vegan Feta Pine-Nut Dip |
| This recipe is a variation of that found on www.epicurious.com and is completely vegan and absolutely delicious. The tofu feta recipe can be found on www.edenfoods.com. |
| DOWNLOAD RECIPE |
- 1/2 pound organic, extra-firm tofu, rinse and drain
- 2 tbsp. Eden Ume plum vinegar
- 1/2 cup pine nuts
- 1/2 red bell pepper
- 1/2 cup packed fresh flat-leafed parsley leaves
- 6 oz. tofu feta (from 1st step)
- 1/4 tsp. minced garlic
- 1 cup plain soy yogurt
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1. To make tofu feta, slice tofu in 1-inch cubes and place in bowl. Toss with the ume plum vinegar and marinate for 1-1/2 to 2 hours, mixing occasionally. Place tofu in a strainer and rinse quickly under cold water to remove excess sodium. Set aside.
2. To make dip, first toast pine nuts in a shallow baking pan, stirring occasionally, until golden, about 7 minutes, and transfer to a plate to cool.
3. Seperately chop nuts, bell pepper, and parsley and combine in a bowl. Stir tofu feta into nut mixture with garlic, yogurt, and salt and pepper to taste.
4. Serve dip with pita toasts or bagel chips. Enjoy!
Makes about 2 cups. |
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