Spinach and Tofu Dip
by Tarla Dalal
Added to 37 cookbooks
This recipe has been viewed 15727 times
The Spinach and Tofu Dip is a combination of spinach and tofu with pungent onions and aromatic herbs makes this dip as wholesome and flavourful as a subzi itself! The nutty flavour and mealy texture of tofu complements the spinach very well, and so do not replace it with any other ingredient! Grind the mixture coarsely to get the best mouth-feel, and also make sure you drain all the water after blanching the spinach to avoid ending up with a watery dip that one could easily mistake for a soup!
- Heat ½ tbsp of oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
- Combine the sautéed onions, spinach, tofu, lemon juice, oregano, remaining 1 tbsp of oil, salt and pepper and blend in a mixer to a coarse mixture.
- Transfer the mixture into a deep bowl and refrigerate for at least 1 hour.
- Serve chilled with nacho chips and herbed pita strips.
Nutrient values per tbsp
|Vitamin A||1031.3 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||5.5 mg|
|Folic Acid||22.7 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.