Quick Curry Dip
Yield:: ¾ cup
An ideal dip for raw or steamed vegetables. Try broccoli or cauliflower florets, carrot sticks, mushrooms, and zucchin i, complemented by a few crisp apple slices.
  • ¾ cup crumbled, lite silken tofu (firm)
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon olive oil
  • 1 teaspoon prepared yellow mustard
  • 1 teaspoon curry powder
  • ½ teaspoon Red Star Vegetarian Support Formula nutritional yeast flakes
  • pinch of salt, to taste
  1. Place all the ingredients in a food processor fitted with a metal blade, and process until very smooth and creamy.

  2. Serve immediately, or transfer the mixture to a storage container, and chill it in the refrigerator. It will keep for about a week.
Nutrition Information
Serving size: 2 Tbsp Calories: 35 Fat: 3 gm Carbohydrates: 1 gm Protein: 2 gm

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