Monday, April 30, 2012

Hot Broccoli Tofu Dip

For supper tonight, I made cooked tofu and had also pureed broccoli and decided to throw it together because I was too lazy to wash two bowls.  Surprise, surprise. It was delicious! I sprinkled crushed baked tortilla chips on it to add some crunch, or could have scooped up the dip with the chips.   It was definitely ethnically confused : Mexican tortilla chips, East Indian curry and turmeric, and Asian soy sauce and tofu.  It could also be stuffed into a pita pocket bread, adding a mid-Eastern influence, too.  Does this snack qualify as "fusion cuisine"?  

4 cups broccoli florets
1 cup water
1 pkg (12.3 oz) soft tofu
1/2 tsp curry powder
1/4 tsp turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 teaspoons Kikoman reduced-sodium soy sauce
2 teaspoons coconut oil

Drain/squeeze excess water from the tofu.  Mash it up with the seasonings and soy sauce, and let it sit for about 15 minutes to meld the flavors.  Heat the coconut oil over medium heat and add the tofu and cook it for about 15 - 20 minutes, stirring frequently.  I like the tofu to get almost crispy fried, but you can cook it to your heart's fancy.  Tofu is ready to eat without cooking, but the cooking process more thoroughly melds all of the flavors. While the tofu is cooking, put the broccoli and water in a 4-cup glass measuring container and microwave on high power until the broccoli is tender, which is about 10 minutes in my 1984 microwave.  (Don't laugh. My 27 year-old refrigerator still works, too.)   Puree with an immersion blender in the glass measuring cup.  Then stir in the tofu.  Adjust seasonings to match your mood.  Scoop it into a bowl and throw in a few crispy baked chips or similar to give it some crunch.  (The extra garnish is not included in the nutritional analysis.)  Or stuff it into a pita pocket before you stuff it in your mouth.

Servings per recipe: 2
Serving Size: About 1 cup
Calories: 189
Total Fat: 9 g
Cholesterol: 0 mg
Sodium: 309 mg
Total Carbs: 15 g
Dietary Fiber: 6 g
Protein: 14 g

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