Tuesday, February 22, 2011

Tofu Zucchini Dip

I love 'fun food' night. Appetizer night. Party food night. Nights where we don't eat a 'meal', necessarily. Instead we enjoy a veritable smorgasboard of finger food for dinner. Healthy finger food.

I made this dip for Noodle Nose's birthday party and it was devoured and loved by all. At that party I did (purposely) fail to mention the fact that it was made with tofu in order to prevent a spontaneous revolt from the carnivores. I find they tend to enjoy it much more when I don't volunteer the 'T' word. It's all in their head.

This time around I had to make it again because it went so fast I didn't get a chance to take a picture of it. That and I wanted to have some myself.

This dip is the most perfect way to get your protein fix while simultaneously satisfying the need to consume (presumably unhealthy) party food. It's good for you! But it doesn't taste like it. Awesome.

The tang of the garlic, paired with the perfectly sauteed zucchini, all held together with the satisfying tofu 'ricotta'. It's a winner even with the carnivores. Perfect.

Note: remember the 'ricotta' from the vegan manicotti and vegetable lasagne? This 'ricotta' is a version of the tofu ricotta used in both of those recipes.

Extra virgin olive oil
3 cloves garlic, chopped fine
2 medium zucchinis, grated (use the large holed grater, you want some texture)
2 fresh sage leaves, chopped fine
About 1/2 teaspoon fresh ground black pepper

For the 'ricotta'
1 package firm tofu
1/2 cup raw pecan pieces
Juice of 1 large lemon
1 teaspoon salt, give or take
2 Tablespoons oregano
1/2 teaspoon pepper
2 cloves garlic, chopped or smashed

Heat a little olive oil in a pan and add garlic. Let cook for about two minutes on med/high heat.

Reduce heat a bit to medium and add grated zucchini. Let cook, stirring occassionally.

While zucchini cooks, combine all ricotta ingredients in a food processor or blender. Blend until very smooth.

To your zucchini, add sage leaves and pepper. Stir and let cook for another two minutes or so, until sage leaves and zucchini are soft.

Turn off heat and add entire zucchini combination to your ricotta in the food processor. Pulse to combine. Taste and add salt and pepper as needed, if needed.

Transfer to a pretty serving bowl and serve alongside crackers, carrots, cucumber and red bell peppers.

You can also use it as a base for many other recipes, as you will see in an upcoming post.

It is so simple to make, tastes like a creamy artery clogging dip and packs enough protein to keep you full for hours.



  1. i just love dips....one can do so much with them. I do agree with you that party food night is the best :) will have to try this tip....sure looks good!

  2. Turmericnspice... aren't they great? Love! Definitely try it, and let me know what you think :) Thank you for reading!



Related Posts with Thumbnails