Spring Pea & Tofu Dip

By carvalhohm

Spring peas and tofu combine quickly in a food processor with mint and scallions for a colorful, protein-packed dip. Serve with fresh cut vegetables, tortilla or pita chips, assorted crackers, and/or toasted bread points for dipping and spreading this luscious dip. Scallions add a nice pop of freshness as a garnish and bring our the silky flavors of the tofu and the sweet spring peas.

Ingredients

• 1 (10-ounce) package frozen green peas, or fresh peas, sweet baby variety
• 8 ounces light silken tofu
• 1 tablespoon olive oil, extra virgin
• 1 1/2 teaspoons lemon zest
• 2 tablespoons lemon juice, fresh
• 1 teaspoon table salt, or to taste
• 1/4 teaspoon black pepper, coarsely ground, or to taste
• 1/2 cup mint leaves, fresh, firmly packed
• 1/2 cup uncooked scallions, chopped

Preparation

Step 1

Bring a medium saucepan half full of water to a boil Add peas. Return to a boil; boil 1 minute to soften skins. Drain and rinse under cold water. Drain again.

Put peas into the bowl of a food processor. Add tofu, oil, lemon zest, lemon juice, salt, and pepper. Process until mixture is smooth.

Add mint and scallions. Pulse until finely chopped.

Scrape mixture into a bowl and refrigerate at least 30 minutes for flavors to blend (or cover and refrigerate up to 2 days). Garnish with additional sliced scallions or mint, if desired.