The Soy Zone by Barry Sears

Author:Barry Sears
Format: epub
ISBN: 978006175612
Publisher: HarperCollins

Instructions

Boil or steam tofu for 4 minutes, then drain.

Crumble tofu into a blender or food processor. Add seasonings and olive oil. Blend until smooth and creamy. Add water a tablespoon or two at a time as needed to create a smooth texture like sour cream. Pour into 4 custard cups, cover, and chill for at least 3 hours to allow flavors to meld.

Meanwhile, bring 3 cups salted water to a boil in an uncovered 2-quart saucepan. Cook each type of vegetable separately but in the same boiling water, until crisp but tender. Cook about 2 to 4 minutes: more for asparagus and cauliflower, less for bell peppers.

Remove vegetables with a large skimmer basket and transfer to a colander. Run vegetables under cold water to stop the cooking and hold the color.

Place each dish of tofu dip on a large dinner plate. Arrange vegetables in concentric circles or mounds around the dish. Serve cold.

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