ISO: silken tofu dip or spread ideas

[Pat58]

I purchased some silken tofu today because it had a much lower calorie/fat content. I have a general idea that I'd like to make a bowl of something yummy that I can refrigerate and spread on bread or dollop on veggies for the week ahead. I'm so burnt out on veg burgers. Quick and easy, please! Thank you :-)

[Grace]

Here are my two favorites...

CookWare(tm) from Cooking Light(r)

Spicy Roasted-Red Pepper-and-Bean Dip

SOURCE: Cooking Light YEAR: Sept 1998 PAGE: 170

INGREDIENTS FOR 2 SERVINGS:
1 (7-ounce) bottle roasted red bell peppers, drained
1 cup reduced-fat firm silken tofu (about 6 ounces)
1/3 cup fresh parsley leaves
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 garlic cloves, crushed
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 teaspoon minced seeded jalapeno pepper
Sliced jalapeno pepper (optional)

INSTRUCTIONS:
Once blended, this Tex-Mex-inspired dip reveals no sign of tofu; it's already
taken on the flavors of roasted red peppers, jalapeno, lime, and cumin. Serve
with breadsticks, pita bread, or baked tortilla chips.

1. Chop bell peppers to measure 1/4 cup; set aside. Place remaining bell
peppers, tofu, and the next 7 ingredients (tofu through beans) in a food
processor, and process until smooth. Spoon mixture into a bowl; stir in
reserved 1/4 cup bell peppers and minced jalapeno. Cover and chill. Garnish
with a sliced jalapeno, if desired. Yield: 2-1/2 cups (serving size: 1/4 cup).

NUTRITIONAL INFORMATION:
CALORIES 76 (27% from fat); FAT 2.3g (sat 0.3g, mono 1.2g, poly 0.6g); PROTEIN
4.1g; CARB 10.2g; FIBER 1.2g; CHOL 0mg; IRON 1.2mg; SODIUM 244mg; CALC 28mg


CookWare(tm) from Cooking Light(r)

Thai Shrimp Dip

SOURCE: Cooking Light YEAR: Jan/Feb 2000 PAGE: 158

INGREDIENTS FOR 12 SERVINGS:
1 pound medium shrimp, cooked and peeled
1/4 cup (2 ounces) 1/3-less-fat cream cheese
2 tablespoons light mayonnaise
2 tablespoons fresh lime juice
2 teaspoons Thai fish sauce or low-sodium soy sauce
1 (12.3-ounce) package reduced-fat firm tofu, drained
1 teaspoon dark sesame oil
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
3 tablespoons minced green onions
3 tablespoons chopped fresh cilantro
Cooked and peeled shrimp (optional)
Cilantro sprig (optional)

INSTRUCTIONS:
1. Place the first 3 ingredients in a food processor, and process until
minced. Add lime juice, fish sauce, and tofu; pulse until blended. Heat oil in
a small skillet over medium heat; saute ginger and garlic 2 minutes. Add to
shrimp mixture, and pulse until combined. Add onions and chopped cilantro, and
pulse 3 to 4 times. Spoon into a bowl; cover and chill 1 hour. Garnish dip
with additional shrimp and cilantro sprig, if desired. Yield: 3 cups (serving
size: 1/4 cup).

NUTRITIONAL INFORMATION:
CALORIES 68 (40% from fat); FAT 3g (sat 1g, mono 0.8g, poly 0.8g); PROTEIN
8.6g; CARB 1.6g; FIBER 0g; CHOL 48mg; IRON 1mg; SODIUM 182mg; CALC 34mg

[misstapioca]

1 more vote for the Red pepper dip above.
I took this to work to a bunch of steak loving, tofu hating people. Mission was to show these folks how you can hide something so healthy like soy in something that tastes so wonderful. **Mission was completed**
i had even some requests for this recipe and someone had made it a brought it in to work the next week!

[Natasha]

Hi Pat,
Here are a couple more for you. The first one is a flavorful spread for cilantro lovers, courtesy of Gail (it was posted in an earlier thread for tofu recipes). The second is one of my favorite hummus recipes, from a 1997 issue of Eating Well. Although we usually just eat it with pita wedges or in wraps (or by the spoonful!), it also goes well with a variety of veggie patties. Happy experimenting!

CILANTRO-SESAME DRESSING

Active Work and Total Peparation Time: 10 minutes Low-fat

If you're a cilantro lover, you could find yourself using this everywhere-- on sandwiches, spread over seared tofu or grilled fish and definitely with grilled or steamed vegetables, such as eggplant and zucchini. It works amazingly well as a dip for vegetables or a spread for sesame crackers. Toss it with slivered cabbage for an unusual cole slaw. It will keep refrigerated for about one week.

4 ounces silken or soft tofu, well drained
1/2 jalapeño, seeded and chopped
Zest and juice of 1/2 large lime
3 tablespoons sour cream
1 teaspoon roasted sesame oil
1/2 cup fresh cilantro leaves, coarsely chopped
I green onion, including 1 inch of green portion, sliced
Salt
White pepper
2 teaspoons snipped chives

Combine tofu, jalapeño, lime zest and juice, sour cream and oil in small food processor and purée until smooth, stopping several times to scrape down sides. Add cilantro and green onion and purée just enough to make a flecked pale green sauce. Taste and season with salt and pepper. Scrape into serving bowl and sprinkle with chives.

Yields 3/4 cup. Each tablespoon: 25 calories; 28 mg sodium; 1 mg cholesterol; 2 gm fat; 1 gm carbohydrates; 2 gm protein; 0.06 gm fiber

Hummus
1 15-oz. can chickpeas, drained and rinsed (1 1/2 cups)
1 clove garlic, minced [I use more, especially if I ve got the house to myself]
3/4 cup silken tofu (if using a shelf-stable box, choose soft), drained
3 tbsp fresh lemon juice
1 1/2 tbsp tahini
1 tbsp extra-virgin olive oil
1 1/2 tsp ground cumin
Salt & freshly ground pepper to taste
Paprika for garnish (optional)

1. In a food processor or blender, combine chickpeas, garlic, tofu, lemon juice, tahini, oil and cumin; puree until very smooth. [My note: If you use a blender, you may find the ingreds. too much to puree all at once. Better to use a food processor or gently combine ingreds. in a bowl and blend 1/3 or 1/2 of the mixture at a time.] Season with salt or pepper.
2. Transfer to a serving bowl and cover. Let sit at room temperature for 20 to 30 minutes before serving. (Hummus will keep, in the refrigerator, for up to 2 days.) Garnish with paprika, if desired.
Makes about 2 cups. Per tbsp: 30 calories; 1g protein; 1g fat; 3g carbs; 1g fiber.





[This message has been edited by Natasha (edited 09-30-2000).]

[Gail]

Wow, thanks Natasha! http://www.cookinglight.com/bbs/smile.gif Saved me the trouble. I think if Pat checks the thread that recipe came from, there may even be a couple of other ideas for the silken tofu.

Try: www.cookinglight.com/bbs/Forum1/HTML/000272.html (http://www.cookinglight.com/bbs/Forum1/HTML/000272.html)

[bijoux22]

Pat58, I know it is not a dip or spread but...I have substituted well drained silken tofu for ricotta cheese when making stuffed shells. My husband had no idea, which is always good! Let me know if you need a recipe for this.

[Pat58]

Thank you all! Bijoux, I would love your recipe for tofu (I mean ... ricotta cheese) stuffed shells. I LOVE ricotta, but keep looking for ways to add soy protein to our diet. That sounds like a winner :-)

[Norma]

Pat58, regarding soy recipes, if you like cheesecake and the flavor of lemon & lime, try the Creamy Lemon Lime Tofu Cheesecake in September 98, page 167. We loved it. My husband gobbled it up and never had the slightest notion that it was tofu. I wouldn't have know either if I hadn't known. It is delicious. The only thing I did different was make my own lemon curd.

[bijoux22]

Stuffed Shells

1 lb silken tofu, very well drained
1 1/2 T olive oil
1 C fresh grated parmesan or assagio
1 1/4 t onion powder
2 large cloves garlic minced
1 egg, beaten
3 heaping T fresh chopped basil
1/2 t salt
1/4 t fresh ground pepper

In a food processor combine tofu through egg and process til smooth. Add basil salt and pepper and mix til combined.

I then put mixture in large ziploc bag, sealed then cut off the end and used as a pastry bag to fill the shells. (Easier cleanup for a lazy girl like me)

I use the very large shells, but I don't remember how many it fills. I just know that I boil more shells than I need to cover for breakage.

After filling shells, top with some marinara sauce (not smothered) and bake covered about 30-40 mins or until piping hot at 375.

You can substitute parsley for basil.