Healthy Garlicky Spinach Artichoke Dip With Baked Tofu Fries
Sure, here's a delightful recipe that combines crispy Tofu Fries with a creamy and flavorful Garlicky Spinach Artichoke Dip. The tofu fries are perfectly browned and seasoned to perfection, while the dip is a harmonious blend of spinach, artichokes, garlic, and cheese. Together, they make a tasty and satisfying snack or appetizer for any occasion.
— Constant Cookbook
Ingredients
- FOR THE TOFU FRIES
- 1 box firm tofu (I prefer Mori-Nu silken extra-firm brand), drained
- cooking spray
- FOR THE GARLICKY SPINACH ARTICHOKE DIP
- 3/4 cup light mayonnaise of your choice
- 3/4 cup parmesan cheese
- 1/2 cup silken tofu (I prefer Mori-Nu silken), drained
- 1 tablespoon fresh lemon juice
- 2 cloves garlic
- 1/2 teaspoon salt
- 1 (10-oz) package frozen spinach, defrosted
- 1 tablespoon fresh dill
- 1 (8 oz) can marinated artichoke hearts, drained
Instructions
- FOR THE TOFU FRIES:
- Set your oven to broil, place rack near top (about 6" below heating element). Pat the tofu dry with a paper towel. Slice the block of tofu into 1/2-inch thick strips.
- Coat the baking sheet with the cooking oil spray. Add the tofu to the baking sheet. Coat the top of the tofu with more cooking oil spray. Broil tofu in the oven for 7-10 minutes, or until the bottoms are browned.
- Carefully flip and broil the other side for 7 minutes or until all sides are browned.
- Season while hot with salt and pepper if you'd like. I also enjoy a little smoked paprika or a Cajun spice on them too.
- FOR THE GARLICKY SPINACH ARTICHOKE DIP:
- Drain the defrosted spinach and use your hands to squeeze as much water as possible out. Save the spinach water for another use if you want.
- In a food processor, add the mayonnaise, cheese, tofu, garlic, lemon juice, and salt. Blend until well combined. Add the spinach and dill and pulse a few times.
- Add the artichoke hearts and pulse 3-4 times until the artichokes are just coarsely chopped. Serve as a dip with the tofu fries and other vegetables such as carrots, celery and radishes.
Cook Time
20M
Prep Time
PT10M
Yield
4
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