- 1 package Morinaga Silken Tofu - Extra Firm
- cooking spray
Garlicky spinach artichoke dip:
- 3/4 cup light mayonnaise
- 1/2 cup Morinaga Silken Tofu - Soft, drained
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1 (10-oz) package frozen spinach, defrosted
- 1 tablespoon fresh dill
- 1 (8 oz) can marinated artichoke hearts, drained
For the tofu fries, set your oven to broil annd place rack near top (about 6" below heating element). Pat the tofu dry with a paper towel. Slice the block of tofu into 1/2-inch thick strips. Coat the baking sheet with the cooking oil spray. Add the tofu to the baking sheet. Coat the top of the tofu with more cooking oil spray. Broil tofu in the oven for 7-10 minutes, or until the bottoms are browned. Carefully flip and broil the other side for 7 minutes or until all sides are browned.
For the dip, drain the defrosted spinach and use your hands to squeeze as much water as possible out. Save the spinach water for another use if you want. In a food processor, add the mayonnaise, tofu, lemon juice, and salt. Blend until well combined. Add the spinach and dill and pulse a few times. Add the artichoke hearts and pulse 3-4 times until the artichokes are just coarsely chopped. Serve as a dip with the tofu fries and other vegetables such as carrots, celery and radishes.