PERI PERI TOFU DIP
Fast and easy - made with ingredients I usually always have in the kitchen. Using silken tofu means the sauce automatically becomes super high in plant protein. It also makes a delicious pasta sauce. The Peri Peri Sauce gives it just that little bit of a kick.
Silken tofu is a versatile ingredient for plant based sauces and desserts. You can find it in the Asian food section or specialised Asian food stores, and it is sold in small cartons. This type of tofu is not for sauteeing or frying as it is too smooth, but I love having it in my kitchen as it can be good for adding some extra protein to smoothies or used as a base for sauces and desserts.
The beauty with this recipe is that it can be used as a dip with vegetables, crackers, or even as a sauce for pasta. Think delicious creamy past sauce for macaroni, maybe add in some green peas for extra veg. The quantities below will give you app. 400 ml - the sauce keeps in the fridge for 3-4 days and can also be frozen.
I hope you enjoy making this dip and as always, do tag me on your social media posts as I always like to see what you have made. And make sure to leave reviews and/or comments under the recipes here too. Thank you!
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Peri Peri Tofu Dip
Ingredients
- 1/2 cup raw cashews (unsalted)
- 1 carton silken tofu
- 1 tbsp fresh lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp nutritional yeast
- 1/4 tsp ground turmeric
- 2 tbsp @calicalifoods Peri Peri Sauce
- 1/2 tsp salt
- Freshly ground black pepper
- 50ml soya milk
- @calicalifoods Peri Peri Salt Seasoning
Instructions
- Add cashews to a bowl, then top them with hot boiling water. Leave to soak for 15 minutes, then drain and rinse.
- Add rinsed cashews with all other ingredients (except the seasoning) to a high speed blender. Blend and ensure that the sauce is nice and smooth.
- Enjoy as a snack with fresh vegetables.
- You will have more sauce leftover - it makes a great pasta sauce, lasts in the fridge for up to 4 days and can also be frozen.