This dip is so easy to make; you can whizz it up in minutes! It is creamy from tofu, fresh and tangy from lemon juice, has umami saltiness from miso paste and a gingery kick from turmeric.
What is more, this dip is incredibly good for you! It is high in protein and low in fat (principally from the base, tofu), contains probiotic miso paste and turmeric adds anti-oxidant and anti-inflammatory benefits.
To make this dip creamier and to boost the protein content, you can add some protein powder; vegan varieties like pea and soya bean work well, as does whey protein powder.
This dip makes a deliciously healthy substitute for mayonnaise requiring only a fraction of the amount of oil and so great for dieters and the health conscious. Being dairy-free, it is vegan too!
This dip keeps in the refrigerator for 3 days. It is a great alternative to mayonnaise and works well with crudités, in sandwiches, with cold cuts, veggie sausages and burgers, fish and an accompaniment to salads. I love this dip with my beetroot and chickpea burgers (recipes also available) and my broccoli spinach veggie balls (recipe coming soon).
A flexible dip. Here pictured with broccoli spinach balls
Preparation: 5 mins
Makes: 1 bowl (approx. 400ml)
Ingredients:
- 1 plump garlic clove
- 250g tofu (silken works best)
- 2 tsp miso paste
- 1 tbsp protein powder (pea, soy or whey)
- 1 tbsp cider vinegar
- ½ tbsp extra-virgin olive oil
- Juice from half a lemon
- ¼ tsp cayenne pepper or whole grain mustard or wasabi (all work well!)
- ½ tsp turmeric or vitalising superpowder*
- Pinch of salt and pepper (to taste)
- Optional: if you like things sweeter, add ¼ tsp stevia or coconut sugar or 1 date for sweetness
* Vitalising superpowder: contains turmeric, raw goldenberry powder & raw coconut flour
Method:
Place all ingredients in a blender or food processor and whizz until you form a paste. If you like it runnier, add a tad more olive oil.
Serve!
Don’t forget you can find my favourite recipes in my FREE eBook here.
