Serves

2 1/2 cups

Ingredients

• 1 cup red onion (thinly sliced)
• 8 cloves of garlic (skin on)
• 1 block firm tofu
• 1/4 cup fresh lemon juice
• 2 tbsp water
• 1 tsp red wine vinegar
• 3 tbsp herb blend (salt free)
• 1 tsp dried dill
• 1 two nutritional yeast
• Black pepper

Method

Pre heat oven to 180 degrees.

Place onion & garlic on a baking tray and cook for 35minutes.

Blend tofu with lemon juice, water & vinegar until smooth. Transfer to a bowl and add the herbs and nutritional yeast.

Once onions are cooked, finely chop. Remove skin from garlic, mince and add to the tofu mix.

Note

Dip will store for 5 days in the fridge.

Serve with vegetable sticks or crackers.

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