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 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!
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NUTRITION PER SERVING (Read more)
Notes
Alternatives:
herbs - coriander, dill, tarragon, mint
lemon white wine vinegar, lime juice
this recipe can be stored for up to 5 days in an airtight container in the fridge
Ingredients
Instructions
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
Alternatives:
herbs - coriander, dill, tarragon, mint
lemon white wine vinegar, lime juice
this recipe can be stored for up to 5 days in an airtight container in the fridge