My ingredients:
Firm silken tofu, about 6 oz
1/4 of a green bell pepper
1/2 stick of celery
1-2 TB of vegan mayonnaise
1 TB nutritional yeast flakes
1 tsp garlic powder
1 tsp mustard powder
1/8 tsp turmeric (for that lovely yellow color)
dry chives
salt and pepper
Finely chop bell pepper and celery. Mash all ingredients in a bowl with a fork. Salt, pepper and chives to taste, and feel free to adjust garlic and mustard amounts. I used more salt than I anticipated because the tofu is very bland. Let the mixture sit in the fridge for 24 hours to let all the flavors blend, if you can stand it. The longer it sits, the more the yellow color develops--don't worry if it looks a little pale to begin with.
Full disclosure: midway through writing the post, I had to get up and eat some. It's that good.
I used to really love Toby's dips/spreads, but they sadly have eggs in the as far as I remember. I love that tofu is so versatile that we can make things like this. I made a similar recipe for my "lazy Eggplant Parmesan" (It seems I have a theme going with my recipes, as well: lazy) It was a tofu ricotta recipe but it is very similar in the use of garlic, tofu, salt, and nutritional yeast. I used olive oil instead of mayonnise to make it creamy, though. All in all, it ended up very similar to the Toby's dip... so much that I ended up eating the leftovers on crackers! I'm glad it looks like you are enjoying your vegan vacation so far, can't wait to see what kinds of baking recipes you decide to try out! Have fun!
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