Easy Oil Free Tofu Dip with Fresh Herbs


1 scallion
5 small sprigs fresh oregano
3 large sprigs fresh basil
2-3 TBSP balsamic vinegar
2 TBSP Soy Sauce
Salt to taste
1 cube semi-dense tofu (1/2 cube dense and ½ cube soft)



1. Separate leaves of basil and oregano from stem- save five best leave for garnish

2. Cut leaves and scallion. In a blender or food processor, blend leaves and scallion with balsamic vinegar and soy sauce. Then add tofu

3. Chill in a shallow bowl. Add chips and leaves in a sunflower pattern around the dip


(Serves four for a snack or two for a meal)

(To make this recipe for a party, you may double it. To make it as a spread for sandwiches and wraps, use denser tofu.)