Low Fat Vegan Chef's Herbed Tofu Ranch Dip

Readers often ask if I have a secret recipe for making veggie dip – but without all the fat (and the guilt should someone eat say half or the whole recipes while snacking on veggies…) And so I wanted to share this recipe for Herbed Tofu Ranch Dip from Comfort Foods From Around The World. This recipe is incredibly easy to make and hopefully you have most of these ingredients on hand. What I like to do is actually buy parsley, cilantro and green/spring onions fairly regularly and keep them in a little water fanned out to retain moisture without the leaves getting slimy and breaking down. Having some fresh herbs on hand to add to your salads, smoothies and to use as garnishes for curries and soups is wonderful so I highly recommend it.

What I love about making homemade dips is that I can customize the recipe to MY tastes – and you can to. If you looooove lemon, add a little more, if you looove garlic add a little more etc. Learn to work within your palate and taste test your homemade salad dressings and dips and get them just right so you want to make them again and again.

Since giving up dairy my mom has craved a creamy ranch dip for her veggies, so I made this recipe for her and loved it so much it ended up in my cookbook. I hope that it becomes one of your favorite veggie dips too!

That’s all for today, still trying to take it easy on my hands and not type too much as they fatigue quite quickly still.

Low Fat Vegan Chef's Herbed Tofu Ranch Dip

Herbed Tofu Ranch Dip

 
Serves 4

Ingredients:

1 12.3 oz. / 349 g package firm silken tofu (like mori-nu)
2 Tbsp. lemon juice
1 clove of garlic
1 tsp. granulated onion
1/2 tsp. nutritional yeast
2 tsp. maple syrup or liquid sweetener of choice
1/4 tsp. Herbamare or salt
Fresh ground pepper
1 Tbsp. parsley, chopped
2 Tbsp. green/spring onions, sliced (green tops only)

Directions:

1. Place ingredients (except for parsley and green onions) into blender or Vita-Mix and blend until smooth. Taste and adjust salt and pepper if desired. Add parsley and green onions and blend on medium high until the pieces are broken up a bit and distributed evenly.

2. Refrigerate if desired before serving. Serve with veggies or rice crackers.

Nutrition Facts: 4 Servings, Amount Per Serving: Calories 75.3 Total Fat 2.4 g Saturated Fat 0.4 g Sodium 202.3 mg Total Carbohydrate 7.7 g Dietary Fiber 0.2 g Sugars 5.3 g Protein 6.2 g

Additional Notes:

It is important to use SILKEN tofu, not regular tofu even if it’s soft tofu. It will not have a nice smooth “dairy like” texture. Silken tofu is as the name sounds, silky smooth without any grit which is perfect as a dairy/cream substitute in dips, sauces and salad dressings. It is readily available at most grocery stores and health food stores in the Asian section of the store. Usually it is not refrigerated as the mori nu brand are shelf stable.

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You might have noticed I’ve been less active lately
with my website and my mailings, and I wanted let
you know what’s been going on.

I feel really badly for not creating as much content as
I normally do and it’s because I’ve been dealing with
several personal struggles in my life. I hope that by
sharing with you, you will be able to understand and
hopefully forgive me. You are really important to me
and I don’t want to lose you.

Back in January, I actually hurt myself quite badly from
typing and texting too much… It doesn’t sound serious,
but it is. Both of my arms have been pretty useless for the
past few months as I attend physic therapy and some
therapeutic massage appointments. This has made writing,
and especially cooking (chopping, stirring etc.) nearly
impossible due to my inflammation and extremely poor
grip. I am quite embarrassed to have hurt myself so badly
at this age and hope that this won’t be something that affects
me permanently.

Because of working less I have to cut my expenses and
move somewhere much more affordable and am headed
to a small city in Southern Ontario at the end of the month.
Packing and moving are my least favourite things to do, but
they are very necessary at this point.

In addition, my sweet kitty Xander I have had for 14 years
has been through hell the past month with vet visits every
week for urinary blockages and cystitis. He’s had crystals
removed surgically last month as well as a bladder flush when
he reblocked from inflammation 3 days later. I tried everything
the vet suggested and didn’t suggest to try to keep him healthy
and decrease his levels of inflammation. Even eating a raw meat
diet did not stop him from becoming partially blocked again last
week due to inflammation and urethra spasms (a side effect from
the first surgery that sometimes occurs). At this point, the vet
wants to do a second surgery to remove his sexual organs and
make his tubes bigger so he hopefully won’t be able to spasm or
block again in future. But all of this is extremely expensive, I
have spent upwards of $2800 on the first surgery and flush along
with medication, supplements, second opinions from holistic vets
etc, and his second surgery this week is going to be about $1400.

The reason I want to save Xander is because the vet has assured
me that he has no other health concerns after running a battery of
tests and may very well be able to live a happy life for at least
another 3-5 more years. He is my baby and I just can’t let myself
give up on him yet, but I am going deeply into debt with moving
expenses and vet bills on top of all my other business/living
expenses.

So this is why I am dedicating my Spring Sale to Xander, in an
effort to offer you my best prices on my recipe programs so we
can help each other out.

Click Below:

http://www.lowfatveganchef.com/products2/SpringSale.html

I certainly understand if you prefer to stick to my fre.e. content
and that’s totally ok! You are in no way obligated to help, I just
wanted to let you know about this opportunity should you also be
tight with your purse strings lately as well and be looking to
improve your diet as well.

I am also welcoming donations, no matter how small if you feel
so inclined. Please know that everything I make in the next month
is going to help Xander who has been with me through every major
change in my life growing up. (A donation button is set up on sales
page, but you can also send via paypal.com to
lowfatveganchef@gmail.com if you prefer)

I appreciate your support no matter what, and even just signing up to
my newsletter and listening to what I have to say means the world to
me. For without you dear reader, there would be no
LowFatVeganChef.com and I’d just be a girl cooking alone in her
house with no one to inspire!

I feel a little bit better letting you know what’s been going on in
my life lately, and I hope you can forgive me if this was not the
news you were expecting to read today. But I am a real person and
feel that it is important to share both my successes and struggles
with my readers so we can grow together and support each other.

Again thank you so much for reading, and have a wonderful Easter
Monday!

Veronica

{ 6 comments }

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I have a wonderful quinoa and black beans recipe to share today from SkinnyMs.com! Quinoa is a perfected substitute for traditional ‘Rice & Beans’ and it cooks much faster too. If you’ve been skeptical of trying quinoa in the past and are not sure just what to pair it with, this is a great recipe [...]

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It is snowing like crazy where I am right now and I am making good use of my slow cooker these days. Sometimes it’s just too chilly to spend much time in the kitchen, so I like to chop up some veggies and throw some beans into the slow cooker for an easy meal. These [...]

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