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Categories:
olive oil spinach black pepper vegetable bouillon granules basil garlic soy sauce lemon juice onion olives
Viewed: 7 - Published at: 5 months agoIngredients
- 1 (3/4 lb) package tofu
- 3 tablespoons olive oil
- 1 (10 ounce) package frozen chopped spinach
- 12 teaspoon black pepper
- 2 tablespoons vegetable bouillon granules
- 2 teaspoons dried basil, crumbled
- 2 teaspoons garlic powder
- 1 tablespoon soy sauce
- 2 12 tablespoons lemon juice
- 12 large onion, finely minced
- 10 -15 kalamata olives, pitted and chopped
Method
- Defrost spinach and squeeze out as much liquid as you can.
- Drain tofu of any excess liquid.
- Place tofu and oil in a large bowl.
- Use a hand mixer on high speed to combine them until creamy.
- Add pepper, vegetable bouillon powder, dried basil, garlic powder, soy sauce, and lemon juice.
- Blend on high speed for 1 minute.
- On low speed, mix in onion, spinach, and olives.
- Taste and adjust seasonings to your preference.
- Cover the bowl and place in the fridge.
- Let it sit for at least 8 hours for the flavours to meld, preferably overnight.
- Serve with crackers, bread, chips, or vegetables for dipping.
