A colourful assortment of crisp and crunchy seasonal Ontario vegetables are the perfect partner for this spread. Try it too as a filling in a wrap with sautéed onions and mushrooms.

Preparation Time:

Cups: 2

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Ingredients

  • 1 pkg (13.3 oz/349 g) firm silken tofu
  • 1/4 cup (50 mL) each chopped fresh parsley, chopped Ontario Greenhouse Sweet Red Pepper and chopped green onions
  • 2 tbsp (25 mL) whipped light dressing
  • 1 tbsp (15 mL) coarse-grain Dijon mustard
  • 1/2 tsp (2 mL) black pepper
  • A pinch of salt
  • Medley Ontario Carrots, Greenhouse Tomatoes, Greenhouse Cucumbers, Greenhouse Peppers, Rutabaga and Ontario Button Mushrooms

Instructions

Using sieve, drain tofu. Add tofu to food processor or food chopper. Add parsley, red pepper, onions, whipped dressing, mustard, pepper and salt; process with on/off motion to mix ingredients. Use immediately as a dip with seasonal Ontario Vegetables. (If not using immediately, cover and refrigerate for up to 1 day.)

Nutritional information

2 tbsp/25 mL:

  • Protein: 3.0 grams
  • Fat: 2.0 grams
  • Carbohydrates: 1.0 gram
  • Calories: 34