Super Bowl Onion Dip: Recipe

What I consider "a super bowl" is not THE Super Bowl. It's a sophisticated little serving dish from Villeroy and Boch that's perfect for serving onion dip. I'm of the opinion you can never have too many bowls. Perhaps there is a food stylist somewhere deep inside me, struggling to be free.

Recently I had a creamy mushroom soup with chopped green beans and a topping of crispy onions. It was soup based on that classic, and in my opinion somewhat disgusting, Thanksgiving side dish, the green bean casserole. But the soup was delicious, proving some classics really are good if made with great ingredients. That was my idea for this dip which, coincidentally I served at Thanksgiving this year. But I think it would be great for that other major American holiday, Super Bowl Sunday.

I basically increased the seasonings and onions in a dip recipe I found on the Whole Foods Market website, which has lots of great ideas, by the way. The dip is filled with onions, leeks and garlic, a few seasonings and a rich and a creamy base that is vegan and healthy. Ok, it's tofu. I use a "light" firm soft tofu for a myriad of recipes, when pureed it becomes a creamy bland canvas, ready for flavor. This recipe is a good one for converting tofu-haters and for those who are looking for dairy-free recipes.

Onion Dip
makes about 2 cups

1 Tablespoon olive oil
1 large onion
1 leek
3 cloves garlic
pinch salt
12 ounces soft firm tofu, drained
1 Tablespoon balsamic vinegar
1 teaspoon soy sauce
1 teaspoon lemon juice
Freshly ground black pepper, to taste

Peel and cut the onion in half. Thinly slice the onion halves, you should have about 2 cups of onion slices. Slice the white part of the leek and garlic. Heat a heavy skillet over medium heat and add the olive oil. Add the onions, leeks and garlic and sprinkle with a little salt. Cook the onions, stirring from time to time to keep from sticking until brown and caramelized.

Transfer the onion mixture to the food processor and pulse a few times then add the rest of the ingredients and blend until smooth. Taste for seasonings and adjust to your liking. Chill overnight in the refrigerator and serve with vegetables, potato chips or pita chips.

Note: If your tofu is very moist you may need to slice it and drain it on paper towels.

Enjoy!

Tofu and Celery Salad: Recipe

There is something tremendously satisfying about making meals out of virtually nothing. Of course, my pantry is far from bare. But there are times the fridge is almost empty. Today I am enroute to a conference and as a result I'd been too busy to shop and so on Monday I was faced with very little to work with. In fact I was down to not much more than a package of tofu and some organic celery!

I had thought I would make scrambled tofu for breakfast one day, but really it just doesn't work without toast. Searching on the newly designed Epicurious web site I found what sounded like a terrific recipe. As usual I made some tweaks and the result was very satisfying indeed. For one thing I used soft tofu which I think absorbs the vinaigrette better and I skipped the sesame seeds and added some ginger. I think you could also add garlic if you like. I could see making this for a potluck or serving it as a light and cool no-cook Summer dinner.

Poor tofu, so many people seem to dislike it. But not me. I love it's creaminess and mellow flavor. This recipe is for tofu lovers and will not win over anyone who finds the texture of tofu unappealing. It reminds me a bit of those Japanese appetizers like the Summer dish hiya yakko tofu which consists of a cube of cold tofu served with a garnish of thinly sliced ginger and green onion, in a bowl with some soy and yuzu. If you are a tofu lover, give it a try, if not, just move along.

Tofu and Celery Salad
2- 4 side salad portions

1 (14-oz) block of firm or extra firm silken tofu
2 tablespoons mild vegetable oil
1 teaspoon Asian sesame oil
2 teaspoons rice vinegar (if using seasoned omit black pepper)
2 teaspoon soy sauce
1/2 teaspoon grated ginger
1/2 teaspoon black pepper
4 large ribs of celery

Rinse tofu and pat dry, then cut crosswise into 1/4-inch-thick slices. Arrange slices in 1 layer on a triple thickness of paper towels on top of a large baking sheet, then cover with another triple thickness of paper towels and another baking sheet if you have one. Weight the pan down with 3 1-lb cans or a large cast iron skillet to remove excess moisture and firm it up, about 10 minutes.

Meanwhile, whisk together oils, vinegar, soy sauce, ginger and pepper in a large bowl. Trim celery, then slice very thin diagonally. Cut tofu crosswise into 1/4-inch-wide matchsticks and transfer to a bowl. Toss gently with dressing, celery and season to taste. Do not use a spoon or you will break up the tofu. Served chilled.

Enjoy!

READ MORE Over at Bay Area Bites is an announcement about the Tofu Hakiu contest. I swear, I am NOT making this up!

FOOD