Vegan Curry Dip

This creamy tofu-based dip goes well with vegetables and chips

This creamy tofu-based dip goes well with vegetables and chips

I promised you award-winning vegetarian and vegan recipes, so here is the first one. This is an easy-to-make vegan dip based on a box of tofu. You need to soak the raisins so they will blend with the other ingredients.

This won first place in the appetizer category in the 2002 Delicious Living magazine recipe contest. The link has apparently disappeared from the web, but here is the recipe from my recipe box.

Vegan Curry Dip

Vegan Curry Dip

Unbelievably Non-Dairy Curry Dip

1/4 cup raisins
3 TBS hot water
1 box (12.3 oz) Mori-Nu firm tofu
2 TBS chopped onion
1/2 clove garlic, chopped
1/4 cup grated coconut
1/2 tsp salt
1-1/2 tsp curry powder
1/4 tsp cinnamon
2 tsp lemon juice
2 TBS canola oil

Soak raisins in water until soft, about 15 minutes.

Blend all ingredients in a blender or food processor until mostly smooth. (There will still be some texture from the coconut and raisins.)

Serve with chips and crudite. I like zucchini slices, sweet bell pepper strips (a combination of colors, such as green, orange, red and yellow, looks especially beautiful), and carrots. Raw or lightly blanched broccoli and cauliflower would also go well.

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