Tofu dip

  • 1 block tofu (225g)
  • 30 ml vegetable oil
  • 50 – 100 ml water (depending on consistency required)
  • 2 tbsp nutritional yeast flakes
  • 1 tbsp paprika
  • 1 tbsp parsley
  • 1 tbsp sage
  • pinch of thyme
  • salt and pepper to taste

Blend all the ingredients except the water to a smooth paste.  Add the water gradually, blending as you go, until the mixture reaches the required consistency.

This also works as a sauce if heated up.  I think it goes particularly well with cauliflower as a substitute for cheese sauce, which is useful if for any reason you are avoiding dairy products.


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