This dip is entirely plant-based and gets its creaminess from silken tofu, and it packs an herbaceous punch with both basil and cilantro. I love this dip with rice crackers or as a flavour base in a lettuce cup.
Serves 8-10
INGREDIENTS:
1 package silken tofu, drained
2 cups shelled edamame, plus 1⁄4 cup for garnish
1⁄2 cup cilantro, roughly chopped
1 cup basil, torn
1 jalapeno, halved, seeded and roughly chopped
4 green onions roughly chopped
1⁄4 cup olive oil
Juice of 2-3 limes
3⁄4-1 tbsp salt, season to taste
DIRECTIONS:
Put everything except for the tofu into a food processor and begin to blend on high. When the purée is almost completely smooth, add in the tofu. Blend the mixture until smooth. Refrigerate dip for at least an hour before serving; it’s best served after being chilled overnight.
Garnish options: Whole edamame beans, gochugaru, scallions, basil, cilantro, pistachios or olive oil.
