Whipped Garlic and Herb Tofu with Roasted Cherry Tomatoes
Theres no need to miss out if you want to eat more plant based food and this recipe proves just that. Using tofu as the base of this dish we've used a...Theres no need to miss out if you want to eat more plant based food and this recipe proves just that. Using tofu as the base of this dish we've used antioxidant packed garlic along with fresh herbs to really elevate the flavour. This dish really tastes like holiday and we think you'll love the creaminess of the dip paired with sweet, juicy, roasted tomatoes. We like serving this as part of a spread alongside roasted chickpeas or a seeded sourdough but the options are endless! Read more Theres no need to miss out if you want to eat more plant based food and this recipe proves just that. Using tofu as the base of this dish we've used antioxidant packed garlic along with fresh herbs to really elevate the flavour. This dish really tastes like holiday and we think you'll love the creaminess of the dip paired with sweet, juicy, roasted tomatoes. We like serving this as part of a spread alongside roasted chickpeas or a seeded sourdough but the options are endless! Theres no need to miss out if you want to eat more plant based food and this recipe proves just that. Using tofu as the base of this dish we've used antioxidant packed garlic along with fresh herbs to really elevate the flavour. This dish really tastes like holiday and we think you'll love the creaminess of the dip paired with sweet, juicy, roasted tomatoes. We like serving this as part of a spread alongside roasted chickpeas or a seeded sourdough but the options are endless!
Plantpoints
spices
Plantpoints
spices
NUTRITION PER SERVING (Read more)
Notes
This recipe can be stored for up to 5 days in an airtight container in the fridge
Plantpoints
spices
Ingredients
Method
Gather your ingredients and preheat the oven to 200°C or 180°C fan.
Put your cherry tomatoes on a baking tray and drizzle with half of the oil, scatter over the oregano, then season with salt and pepper. Roast for 20-25 minutes until charred and bursting.
In the meantime, add tofu, yoghurt, chives, parsley, water, garlic and lemon juice and zest to a high speed blender with the remaining oil and blend until smooth. Season with salt and pepper.
Spread the whipped tofu onto a plate or platter and top with the roasted cherry tomatoes and more herbs if you fancy.
Notes
This recipe can be stored for up to 5 days in an airtight container in the fridge
User comments (3)
Really tasty - served it as a dip. Definitely would do this again.
Soooo good and easy to whip up!
Excellent recipe. I used butter beans instead of tofu and yoghurt as that was all I had. I served it on a piece of homemade seeded sourdough bread. A lovely melange of flavours. Will definitely make again.