Wild Beetroot & Onion Tofu Dip
- 1 sachet Wild Beetroot & Onion Spice Blend
- 1 block of silken extra soft tofu
- 1 tbsp olive oil
- 5 tbsp lemon juice
- 2-3 tbsp apple cider vinegar
- 1/2 tbsp sea salt, to taste
- Kale & beetroot chips
- Mini lettuce cups
- Kaleslaw salad
- Place all ingredients in a blender.
- Process for 5 minutes, until very creamy & smooth. Alternatively mix by hand.
- Refrigerate for at least an hour to thicken.
- Use within 5-6 days.
- Fill lettuce cups and add kaleslaw salad with kale & beetroot chips as a topping.
This recipe was mixed by hand! By Kim Ridley