Curry Tofu Dip
Makes about 2 Cups
Ingredients
- 1 lb silken tofu, drained & pat dry
- ½ cup mango chutney
- ½ tsp curry powder
- 1 tbsp parsley leaves, chopped + 1 sprig for garnish
- 1 scallion, white & green parts, chopped
- salt
- pepper
Special Equipment
- food processor or blender
How-to
- Place the tofu in a blender or food processor. Add the chutney, curry powder, and parsley. Process until smooth, about 2 minutes
- Pour the dip into a mixing bowl. Stir in the scallions, salt and pepper. Cover and refrigerate until ready to serve
- Place in a decorative bowl and garnish with a parsley sprig. Serve with sliced vegetables or scoop-type chips