EDAMAME TOFU DIP

Edamame Tofu Dip image

Dairy-free, tahini-free, and rich in protein, this zesty, kid-pleasing dip is a lively, pale green alternative to hummus. Serve it with rice crackers, sliced daikon and/or carrot sticks as a dip, but it's also thick enough to spread on bread or a pita as a sandwich filling. It will keep for three days in the fridge.

Provided by Melissa Clark

Categories easy, quick, snack, dips and spreads, appetizer, side dish

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 8

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Ingredients

1/2 cup shelled edamame, defrosted if frozen
1/2 teaspoon grated fresh ginger root
1 scallion, thinly sliced
1/4 teaspoon toasted sesame oil, more to taste
1 teaspoon soy sauce, more as needed
1/2 of a 14-ounce block firm tofu (7 ounces), patted dry and cubed
1/2 teaspoon fine sea salt
Freshly cracked black pepper, to taste

Steps:

Place edamame, ginger and scallion in bowl of a food processor and process until everything is finely chopped, about 30 seconds.
Add remaining ingredients and process until smooth, about 1 to 1 1/2 minutes, scraping down sides of bowl as necessary. Taste and add a few more drops of soy sauce or sesame oil, or both, if needed.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 232 milligrams, Sugar 1 gram, TransFat 0 grams