yeaaaah, that's definitely an unhealthy amount of dip. but i don't feel bad since it's made of tofu. the parsley and mint that i bought for the tabbouleh a few weeks ago has been staring at me on the kitchen counter. i can usually depend on my roommates to help me use up herbs before they go bad but not so much luck this time. not wanting to toss out these greens, i found a recipe online for a perfect no-cook lunch in this hot weather.
spring green-onion dressing
adapted from vegetarian times march 1992
10.25 oz package silken tofu
¾ cup fresh parsely leaves, loosely packed
¼ cup chopped green onion
1 clove garlic
½ tbsp rice vinegar
½ tsp salt (i used herbamare)
1 tbsp grated ginger
blend all the ingredients in a food processor or blender until smooth and creamy. makes about 1½ cups. variation: for a dip instead of a dressing, substitute medium tofu for the silken variety. serve with chips or raw vegetables.
despite the fact that i used silken tofu, it came out dippy. i steamed some broccoli in the rice cooker and scooped away. this is certainly not just for vegetarians and vegans; much easier on the hips than sour cream and it could do a lot more damage if i added roasted garlic. but that will have to wait until it's cool enough to turn on the oven.