tangy tofu dip

This is from the “River Cottage Baby & Toddler cookbook

Ingredients

  • 200g plain silken tofu
  • 1 tsp cider vinegar
  • 0.25 tsp grated ginger
  • a few drops of soy sauce
  • 1 tbsp finely chopped mint or corriander

Method

  1. put everything in the food processor & blend until smooth
  2. if possible, leave the dip in the fridge for an hour or two to let the flavours develop.
  3. take it out of the fridge 15min before serving to allow it to return to cool room temperature.

Verdict?
Meh… i was disappointed  – won’t be making it again

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    Vegetarian. One husband, Two cats, Three kids.

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    Posted in Dips, Vegetarian

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