This has very quickly become my new favourite snacking accessory, though oddly enough the first time I had it I was not a fan. It turns out that this is one of those dishes, like most soups and sauces, that needs to be left to its own devices for a day or so for the flavours to really meld together.
ingredients:
1 packet firm silken tofu
1/2 avocado
1--2 tbsp. lemon juice
1/4 c. almonds (I found sliced almonds incorporate best)
7--8 fresh basil leaves
1 tbsp. dried oregano
1 tbsp. water
2 tsp. granulated sugar
1 tsp. sea salt
1/2 tsp. ground pepper
method:
Wrap the tofu in a linen towel and use it to sqeeze out the excess moisture. Be gentle, but don't be afraid of giving it a good throttling. I was rather surprised to see just how much liquid it releases -- upwards of a third of a cup, if not more.
Once drained, place in a bowl with the rest of the ingredients. There will be remnants of the tofu sticking to the towel, so I used the blunt edge of a knife to scrape them all up. Use a hand blender and blend until smooth. Adjust to taste -- bear in mind that the first time I tasted it, it was as though every single ingredient exploded in my mouth at the same time. It was too sweet, too salty and too lemony all at once. I adjusted as I thought necessary and then put it in an airtight container and left it the hell alone.
The next day it was heaven on a pita, and it just keeps getting better.
love the recipes. you make want to learn to cook things.
(and my mum still has a tomato-shaped pin cushion i'm going to run off with some day!)
Posted by: kyliemac | July 11, 2008 at 06:14 PM