Avocados have been scarce in my part of Korea. On a potluck Mexican night, we were all definitely missing the creamy dip. One day, I was inspired to have an experimental dip-making session and was pretty surprised when I tasted this broccoli and tofu blend. My brain was confusing my mouth (or vise versa) and I was convinced that I was eating the real stuff. I just might make this for the next Mexican night even if I do find avocados. Enjoy!
Cook time: 10 minutes
Prep time: 15 minutes
- 200 g/7 oz broccoli, chopped
- 2-3 ounces of tofu
- 1/4 red onion, chopped
- 1 freshly squeezed lemon
- 1 or 2 red chillies (depending on your desired heat level), finely chopped
- 1 tsp olive oil (more for extra creaminess)
- a few cherry tomatoes, quartered
- 1- 1/2 tbsp fresh cilantro, chopped
- 2 garlic cloves, finely chopped
- pinch of salt and pepper, to taste
Wash and chop all of your vegetables while bringing a few cups of water to a boil. Cook the broccoli until it is very soft and easy to blend (about 10 minutes). Drain the broccoli well, getting rid of the excess water. Add broccoli, tofu, green onions, lemon juice, oil, and spices to a food processor and mix. Leave the red onions and chillies out and stir them in at the end- since they are stronger, you want to keep them whole. Stir in the fresh tomatoes after blending, as well, so that they maintain their shape and texture.
Yields 1 1/2 c of dip