Ingredients
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1 (3/4 lb) package tofu
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3 tablespoons olive oil
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1 (10 ounce) package frozen chopped spinach
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1/2 teaspoon black pepper
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2 teaspoons dried basil, crumbled
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2 teaspoons garlic powder
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1 tablespoon soy sauce
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2 1/2 tablespoons lemon juice
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1/2 large onion, finely minced
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10 -15 kalamata olives, pitted and chopped
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2 tablespoons vegetable bouillon granules
Instructions
- Defrost spinach and squeeze out as much liquid as you can.
- Drain tofu of any excess liquid.
- Place tofu and oil in a large bowl. Use a hand mixer on high speed to combine them until creamy.
- Add pepper, vegetable bouillon powder, dried basil, garlic powder, soy sauce, and lemon juice. Blend on high speed for 1 minute.
- On low speed, mix in onion, spinach, and olives.
- Taste and adjust seasonings to your preference.
- Cover the bowl and place in the fridge. Let it sit for at least 8 hours for the flavours to meld, preferably overnight.
- Serve with crackers, bread, chips, or vegetables for dipping.