Broccoli Dip with marinated sun-dried Tomatoes and Brazil Nuts
10 ounces fresh broccoli, chopped
5 ounces soft silken tofu
1-2 tablespoons fresh garlic, minced
1 teaspoon vegan Worcestershire sauce
3 tablespoons sundried tomatoes, soaked then chopped
1 tablespoon brazil nuts, chopped and toasted
1. Steam broccoli until soft, drain. In a medium bowl, whisk the tofu, garlic, and Worcestershire sauce together.
2. Add the broccoli and sundried tomatoes. Chill for 1 hour.
3. Garnish the broccoli veggie dip with brazil nuts before serving.
Enjoy with whole wheat crackers or baked vegetable or tortilla chips.
This broccoli dip recipe has a lot of flavor from the sundried tomatoes, which give it a tangy, smoky note.
Source of recipe: These are my flavors. From Asia, this is an interesting twist on the tasty broccoli dip; a veggie dip that is delicious and healthy at the same time.