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Tahini Tofu Dip

Ingredients:

  • 13 oz of tofu, soft
  • 2 tbsp of olive oil
  • 1 onion, chopped
  • 2 tbsp of white miso
  • 3 tbsp of sesame tahini
  • 3 tbsp of chives, chopped
  • 1 ½ cloves of garlic, chopped
  • 1 ½ tbsp of lemon juice

Directions:

  1. Whip together all the ingredients until they are well mixed and smooth.
  2. Refrigerate for 2 hours before serving.

 

 

 

Tofu and Chickpea Spread

Ingredients:

  • 1 large can (18oz at least) of chick peas, drained and washed
  • 1 (13 oz) pack of soft tofu
  • 3 tbsp of olive oil
  • 4 tbsp of chopped parsley
  • 1 tbsp of cumin
  • 3 1/2 tbsp of lemon juice

Directions:

  1. Puree all the ingredients well.
  2. Serve with toasted pita bread or keep in the refrigerator for later usage.

 

 

 

Blueberry Tofu Pancake Pudding

Ingredients:

  • 1 cup of blueberries, washed
  • 1 cup of tofu, soft
  • 1 cup of plain yogurt
  • 1/4 cup of sugar
  • 1/4 cup of sour cream

Directions:

  1. Add all the ingredients to a blender and mix them well.
  2. Pour over pancakes.

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