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Firm tofu dip with chives and parsley, served with carrot sticks, cucumber spears and radishes.

Firm Tofu Dip for Veggies with Chives

A scoopable dairy-free dip made with drained firm tofu, fresh chives, parsley, white wine vinegar and garlic-infused olive oil.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings (approximately ¼ cup each)
Ingredients Method

Ingredients
  

  • 300 g plain firm non-silken tofu weighed after draining
  • 1 tablespoon garlic-infused olive oil without garlic pieces
  • 2 teaspoons white wine vinegar
  • 2 tablespoons water plus up to 2 tablespoons more as needed
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon finely chopped fresh parsley
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon ground black pepper

Method
 

  1. Drain and weigh the tofu, pat dry and break it into small pieces.
  2. Place tofu, oil, vinegar, 2 tablespoons water, salt and pepper in a food processor. Blend, stopping to scrape the sides, until as smooth as your machine allows.
  3. If the mixture remains dry or crumbly, add water one teaspoon at a time, up to 2 extra tablespoons. Stop when it is creamy and scoopable; you may not need the full extra amount.
  4. Add chives and parsley and pulse briefly to distribute them. Taste with a vegetable and adjust the seasoning if needed.
  5. Transfer to a covered container and refrigerate until serving. Stir and check the texture again before putting it on the tray.