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Avocado Tofu Dip PDF Print E-mail
Ingredients (use vegan versions):
  • 1 package silken tofu
  • 2 avocados
  • 3 tablespoon your favorite oil (olive, flax, hemp)
  • 2 tablespoon cider vinegar
  • 1 tablespoon lemon juice (1 1/2 for more kick)
  • 1 teaspoon tamari
  • 2 cloves garlic, minced
  • 1/2 small onion, minced
  • a little salt & pepper to taste
  • chili powder to garnish
Directions:

Throw it all in a blender and let it rip.

Use for pumpernickel, flat bread or veggie dip, or whatever you like to dip most.

This is incredibly smooth & rich. It's mild, so not overwhelming. Of course, the seasonings can be upped a bit for added kick, but for me the richness does it all. Great for a hot summer day like today when you can't bear to turn on the stove!

Preparation time: 10 minutes tops

Serves:

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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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