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Roasted Red Pepper Dip

12 sundried tomato halves, not in oil
1 cup hot water
2 cans (15 oz. each) soybeans (or 3 cups soaked and cooked dried soybeans)
6 ounces firm silken tofu
2 Tbs minced garlic
1 tsp ground cumin
1 tsp oregano
1/3 cup spicy hot salsa
1 jar (7 ounces) roasted red peppers, drained

Soften sundried tomatoes in 1 cup of hot water until soft. Drain well. In food processor, process soybeans and tofu until coarsely chopped. Add garlic, cumin, oregano, tomatoes, salsa and roasted red peppers. Continue to blend in food processor until fairly smooth, yet thick like a dip. Refrigerate. Serve with vegetables, pita bread, tortillas, bagel chips, or hollowed -out bread.

Yield: 5 1/2 cups. Serving size: 1/4 cup.
Per serving: 59 calories, 2 g fat, 0 g sat fat, 5 g protein, 6 g carbohydrate, 42 mg sodium, 0 mg cholesterol.

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