Tofu Dip + Crudités

INGREDIENTS

Serves: 5-8

• 1 block extra firm tofu, pressed & drained

• 1/4 cup vegan mayo

• 2 Tbs soy sauce

• 2 Tbs nutritional yeast

• 1 Tbs apple cider vinegar

• 1/2 Tbs sriracha

• 1 tsp salt

• 2 tsp garlic powder

• 1 tsp black pepper

• 1/2 Tbs paprika

• 2 tsp chili powder

• 2 tsp dried or fresh dill
  

Crudité

• 1-2 large carrots, thinly sliced

• 1 cup broccoli florets, rinsed & chopped

• 2-4 radishes, quarter cut

• 1 large cucumber, sliced

DIRECTIONS

1. Press and dry the tofu by wrapping it in a paper towel weighing it down with a plate or cookie sheet and topped with a cookbook or skillet. Press for 30 minutes.

2. Add the tofu to a blender or food processor along with the remaining ingredients for the tofu dip.

3. Blend until smooth.

4. Taste and adjust seasoning as desired.

5. Transfer tofu dip to a serving dish once done.

6. Rinse and dry your vegetables before preparing your crudité.

7. Serve the dip with crudités or crackers.
   

Leftovers can be stored in the refrigerator for up to 3-4 days. You could also serve this tofu dip as a spread on sandwiches and wraps.