Curried Tofu-and-Avocado Dip with Rosemary Pita Chips

Name: Curried Tofu-and-Avocado Dip with Rosemary Pita Chips
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon curry powder; 59 milliliters Greek-style, fat-free yogurt; 1 garlic; 1 slice Grape tomatoes, cucumber and radishes for serving; 1 Hass avocadopeeled, pitted and coarsely chopped; 2 teaspoons honey; 2 Tbsps fresh lime juice; 1 teaspoon finely grated lime zest; 59 milliliters low-fat sour cream; 2 Tbsps chopped mint; 2 Tbsps extra-virgin olive oil; 6 servings Freshly ground pepper; 1 Tbsp chopped rosemary; 6 servings Salt; 198 grams soft or silken tofu, drained; 4 wheat pitas, split

Curried Tofu-and-Avocado Dip with Rosemary Pit If you have silken tofu, lime zest, honey, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 32

Equipment you will use

Oven

Stack the pita halves and cut them into 6 wedges; transfer to a bowl and add the olive oil and rosemary. Season with salt and toss.

Ingredients you will need

Olive Oil

Rosemary

Pita

Salt

Equipment you will use

Bowl

Spread the pita wedges on a baking sheet in a single layer and bake until crisp, 30 minutes.

Ingredients you will need

Spread

Pita

Equipment you will use

Baking Sheet

Oven

Let cool.

Meanwhile, in a food processor, puree the tofu, avocado, sour cream, yogurt, lime zest, lime juice, garlic, honey, curry powder and mint until smooth. Season the dip with salt and pepper and refrigerate until chilled.

Ingredients you will need

Salt And Pepper