Edamame Tofu Dip
Edamame Tofu Dip
Melissa ClarkTime 5 minutes Yield 1 1/2 cups
Andrew Scrivani for The New York Times
Dairy-free, tahini-free, and rich in protein, this zesty, kid-pleasing dip is a lively, pale green alternative to hummus. Serve it with rice crackers, sliced daikon and/or carrot sticks as a dip, but it’s also thick enough to spread on bread or a pita as a sandwich filling. It will keep for three days in the fridge.
view this recipe on NYTCooking.com
Ingredients
- ½ cup shelled edamame, defrosted if frozen
- ½ teaspoon grated fresh ginger root
- 1 scallion, thinly sliced
- ¼ teaspoon toasted sesame oil, more to taste
- 1 teaspoon soy sauce, more as needed
- ½ of a 14-ounce block firm tofu (7 ounces), patted dry and cubed
- ½ teaspoon fine sea salt
- Freshly cracked black pepper, to taste
Preparation
- Step 1Place edamame, ginger and scallion in bowl of a food processor and process until everything is finely chopped, about 30 seconds.
- Step 2Add remaining ingredients and process until smooth, about 1 to 1 1/2 minutes, scraping down sides of bowl as necessary. Taste and add a few more drops of soy sauce or sesame oil, or both, if needed.