Name: Spinach and Tofu Dip
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 ½ cups (375 ml)
Ingredients: 1 onion, chopped; 1 garlic clove, chopped; 2 tbsp (30 ml) olive oil; 6 cups (150 g) baby spinach; ½ tsp dried oregano; 5 oz (140 g) soft tofu, patted dry; 3 oz (85 g) feta cheese, crumbled; Sprouted grain crackers (Melba Toast-style)

Ingredients

- 1 onion, chopped
- 1 garlic clove, chopped
- 2 tbsp (30 ml) olive oil
- 6 cups (150 g) baby spinach
- ½ tsp dried oregano
- 5 oz (140 g) soft tofu, patted dry
- 3 oz (85 g) feta cheese, crumbled
- Sprouted grain crackers (Melba Toast-style)

Preparation

- In a large skillet over medium heat, lightly brown the onion and garlic in the oil. Add the spinach and cook until wilted. Add the oregano. Transfer to a sieve and press to extract as much water as possible. Let cool.
- In a food processor, purée the tofu until smooth. Add the spinach mixture and pulse a few times until the mixture is creamy but still slightly chunky. Use a spatula to scrape down the sides of the food processor as needed. Transfer to a bowl and add the feta. Season lightly with salt and pepper.
- Serve with crackers and raw vegetables for dipping, if desired. The dip will keep for 1 week in an airtight container in the refrigerator.

Spinach and Tofu Dip

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan