Many, many people have asked me for this recipe. We used to make it for our deli at Amber Waves, and when we stopped, addicts forced me to give it out. It comes originally from the Mori-nu tofu company, I changed it a tiny bit, subbing red onion for scallions. I’ll include a substitution for the hard to find Simply Organic onion soup mix as well.
1 10 oz. package Mori-nu silken tofu, or other silken tofu
1 10 oz. pkg frozen, thawed, organic spinach
2-3 cloves garlic
1 pkg. Simply Organic onion soup/dip mix
1/2 C Veganaise
1/4 C chopped red onion
1 8 oz. can waterchestnuts, drained, rinsed and diced
Peel the garlic and put the cloves in your food processor. Pulse until tiny bits cover the sides of the bowl.
Squeeze thawed spinach over the sink with all your might, you want it pretty dry. It takes me three handfuls to accomplish this.
Add squeezed spinach, Veganaise, onion soup mix and tofu to processor, buzz till smooth.
Remove dip from processor and put it in a mixing bowl. Coarsely chop the waterchestnuts, finely dice the onion, and mix in by hand. Yeah, you can throw them in the processor, but the texture comes out too fine to notice there’s anything different in there. You want a nice crunch.
Serve with chips, or spread on sandwiches. Because this is tofu based, this
dip will not freeze. Keeps well in the fridge – about a week!
Substitution for onion soup mix:
2 T dried onion flakes
1 T tamari soy sauce
1 vegetable bouillon cube (one that makes 1 C, I have to cut mine in half as they make 2 cups)
1 T boiling water
Dissolve bouillon in hot water, add to tofu mix along with the onion flakes and tamari. Onion flakes take longer to hydrate in the dip than the soup mix, so plan to let the dip sit for an hour before serving.
A word to the wise–DON’T use Knorr onion soup mix. It’s just plain terrible. I know.