1 package 300 g soft tofu (silky), well drained

2 eggs, hard boiled

2 cloves garlic, finely chopped

4 green onions, finely chopped

3/4 cup (180 ml) sour cream

2 tablespoons (30 ml) lemon juice

2 tablespoons (30 ml) soy sauce

1 carrot, finely grated

1 stalk celery, finely chopped

1/4 cup (60 ml) fresh parsley, chopped

Salt and pepper

• Tabasco or
• Sambal oelek

In a food processor, process the tofu, eggs, garlic, green onions, sour cream, lemon juice and soy sauce until the mixture is creamy.

Stir in the carrot, celery and parsley by pulsing a few times. Season with salt and pepper. Add Tabasco sauce or sambal oelek, to taste.

Pour the dip into bowls and cover. Chill in the refrigerator for 2 hours to blend the flavours.

Serve with raw vegetables. This dip is delicious with pita bread.

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