Sun-Dried Tomato &Tofu Dip

1 pk. silken tofu
6 ounces marinated sun-dried tomatoes, drained and diced  ( I did not bother dicing–I just fed them through the feed tube, one at a time, and they got diced as they hit the blade of the food processor)
1 cup fresh basil leaves  [I added some oregano, as I grow both basil and oregano in a windowbox–the fresh herbs really added to the recipe!]
1 tablespoon roasted garlic
1/8 cup fresh lemon juice
1 teaspoon salt
1/4 teaspoon ground pepper

(I personally found the need for a little Stevia–try and see how you feel)

Directions:

1
Purée tofu in blender until smooth.  [I use a food processor and add all the liquid (lemon juice, in this case), to help achieve a creamy consistency–even add a little soy milk, if necessary]
2
Add remaining ingredients and mix well.
3
Keeps 3 to 4 days in an airtight container in refrigerator. [Mine kept much longer]

Read more: “http://low-cholesterol.food.com/recipe/sun-dried-tomato-tofu-dip-115559

To make the marinated sun-dried yomatoes, I used this recipe, from http://www.underwoodgardens.com/slide-recipes-and-cooking

• 1 1/2 Cups dried tomatoes
• 1 Tbs fresh basil leaves, chopped
• 2 Tsp fresh oregano, chopped
• 1/4 Tsp pickling salt
• 2 Large garlic cloves, thinly sliced
• 6 Tbs red wine vinegar
• 2 Tbs Extra virgin olive oil

1. If tomatoes are crispy dry, put into 2 cups boiling water for 5 minutes to soften, then drain. If tomatoes are leather dry and still slightly pliable, you don’t need to soften them.
2. Add herbs, salt and vinegar to bowl and mix or toss well. You want to have all of the herbs well mixed before adding the tomatoes.
3. Pack tomatoes and herb mixture into a 12 ounce to 1 pint jar, being sure to coat the tomatoes well with the herb mixture. Leave a small space at top of jar. Add olive oil to top and cap jar.
4. Store in a cool, dry, dark place. Once opened and for longer storage, keep in refrigerator.

This can make a great dip for assorted raw vegetable sticks, such as carrots, cucumbers, zucchini or  celery, as well as a great spread for challah. When using as a dip, you will probably want to add some soy milk to thin out a little.  Try substituting for mayonnaise or such when making egg salad or tuna salad, as the flavors compliment each other beautifully.

As a variation, try dill instead of basil and some parsley or cilantro to replace the oregano–a different taste sensation.

I’ve also seen a recipe where a large onion and the garlic are sauteed, and then everything else is added