If your dietary regimen permits Parmesan and Romano cheese to be intermixed with tofu to lend the tofu a cheesy taste and you want to mix it all with spinach and season with spices and herbs, you can try this recipe which combines tofu, cheese, tahini, curry, turmeric, artichokes, and spinach and is used as a dip for any type of flat bread, chip, or cracker.
The crackers or chips can be home-made by baking or dehydrating the chips or crackers without additional fats because you have plenty of fats in this dip from the tahini, cheese, and tofu as well as the grapeseed Vegenaise (a vegan nondairy spread you use like mayonnaise). See, "Vegenaise - Follow Your Heart."
Tofu and cheese spinach artichoke dip with turmeric, curry, and tahini
- 1 (8 ounce) packaged firm tofu, drained and rinsed
- 1/4 cup Grapeseed Vegenaise
- 1/4 teaspooon turmeric powder
- 1/4 teaspoon curry powder
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- 1/4 cup tahini sauce (sesame seed paste - pureed sesame seeds)
- 1 clove garlic, peeled and minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 (14 ounce) jar artichoke hearts in water, drained and chopped
- 1/2 cup fresh baby spinach leaves, chopped
- 1/4 cup shredded mozzarella cheese
- 1/4 cup black or white sesame seeds
- Preheat oven to 350 degrees F. Lightly grease a small baking dish with olive oil spray or olive oil, grapeseed oil, rice bran oil, or sesame seed oil.
- In a medium bowl, mix together tofu, Vegenaise, Parmesan cheese, Romano cheese, garlic powder, oregano, turmeric, curry, and pepper. Gently stir in artichoke hearts and chopped bay spinach leaves.
- Put all in your greased baking dish. Top with mozzarella cheese. Sprinkle sesame seeks on top. Bake in the preheated oven 25 minutes, until lightly browned.