Searching for appealing foods for her daughter, who was on a low-fat diet, Maria Sandoval came up with this nutritious and appealing appetizer dip. Most of our tasters never guessed that tofu was its base. Serve the herb dip with melba toast, crackers, thin baguette slices, or raw vegetables. Prep and Cook Time: about 30 minutes.
1 carton (12 to 14 oz.) firm tofu
3/4 cup coarsely chopped fresh cilantro
3/4 cup coarsely chopped parsley
3/4 cup lightly packed fresh mint leaves, rinsed
1/2 cup sliced green onions
1/2 cup drained canned roasted red peppers
1 clove garlic, peeled
3 tablespoons lemon juice
2 tablespoons drained capers
Salt and pepper
How to Make It
Rinse tofu and drain. Cut into 1/2-inch-thick slices and lay on several layers of towels. Cover with several layers of towels and press gently to remove excess liquid.
In a food processor, combine cilantro, parsley, mint, and green onions. Whirl until minced (or mince with a knife). Pour herbs into a small bowl.
Pat red peppers dry and put into a food processor or blender. Crumble tofu and add to red peppers along with garlic, lemon juice, and capers. Whirl until smooth. Add to herbs and stir to mix. Add salt and pepper to taste.