Spring Pea and Tofu Dip
- Total Time
Silken tofu provides creaminess for this dairy-free dip. We used scallions and mint but dill, tarragon or basil are just as tasty.
frozen green peas10 oz, or fresh peas, sweet baby variety
lite silken tofu8 oz
olive oil1 Tbsp, extra virgin
lemon zest1 ½ tsp
fresh lemon juice2 Tbsp
table salt1 tsp, or to taste
black pepper¼ tsp, coarsely ground, or to taste
mint leaves½ cup(s), fresh, firmly packed
uncooked scallion(s)½ cup(s), chopped
- Bring a medium saucepan half full of water to a boil; add peas. Return to a boil; boil 1 minute to soften skins. Drain and rinse under cold water; drain again.
- Put peas into the bowl of a food processor; add tofu, oil, lemon zest, lemon juice, salt and pepper. Process until mixture is smooth. Add mint and scallions; pulse until finely chopped.
- Scrape mixture into a bowl and refrigerate at least 30 minutes for flavors to blend (or cover and refrigerate up to 2 days). Garnish with additional sliced scallions or mint, if desired.
- Serving size: 1/4 c