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Hot Spinach & Artichoke Dip
8 ounces silken tofu
1 tablespoon lemon juice
1 package (8 ounces) cream cheese, softened
1 box (10 ounces) frozen chopped spinach
1 jar (7.5 ounces) marinated artichokes, drained and chopped
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees.
Blend tofu with lemon juice and cream cheese in food processor or blender until smooth. Mix in remaining ingredients. Sprinkle additional Parmesan cheese on top as a garnish, if desired. Bake in an 8-inch pie pan for 50-60 minutes, or until bubbly and browned. Let cool slightly and serve warm with bagel crisps, pita chips, or thin slices of toasted French bread.
Caesar Salad Dressing
1/4 cup grated fresh Parmesan cheese
4 cloves garlic, crushed
2 tablespoons red wine vinegar
1 1/2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
16 ounces silken tofu
1/4 cup olive oil
1/2 teaspoon each salt and coarse black pepper
Pulse cheese and garlic in food processor or blender. Add vinegar, Worcestershire, and mustard; blend until combined. Add tofu, olive oil, salt and pepper; blend until smooth. More olive oil may be added to adjust consistency. Refrigerate in an airtight container for up to 2 weeks.