Sun dried tomatoes and silken tofu dip.

Sun dried tomatoes and silken tofu dip

For the opening of the new Ekobo shop in Paris, I had the great pleasure to meat Clea, author of the wonderful food blog called “Clea cuisine” and also the author of cookbooks I love, such as “agar agar”, “quinoa”, etc.

In Ekobo’s bamboo bowls with pure lines and bright colors, I was able to discover some of Clea’s specialties and for once, not only through my screen. I had a great time chatting with Clea while tasting her cooking. I’ve always been intrigued by her cooking which is totally different from mine and which uses products I didn’t know anything about a couple of years ago.

You wouldn’t believe the impact a foodie can have on another foodie. The same day, just before going to fetch Noé, I went directly to an organic store called Naturalia, which had the brilliant idea to open just next to Noé’s school to buy silken tofu (see note on ingredients).

Back home with my precious ingredient, I made a sun dried tomato dip using silken tofu, just like the one I had just tasted.

All the family loved it and no one seemed surprised when I mentioned, after we ate it, the fact that I used tofu (I never give the ingredients before people taste my cooking as I believe cooking needs a bit of mystery).

A couple of days later I made this dip again for a family reunion adding some pine nuts and a bit of Espelette chili powder. The small jars didn’t last very long on the coffee table.

The silken tofu (see note on the ingredients) adds a creamy texture to the dip and gives a very nice feeling of lightness, while being very tasty (It’s certainly not my brother in law Jean Christophe who’ll say otherwise)

I’m definitely making this dip again and again.

Sun dried tomatoes and silken tofu Dip

Ingredients for a bowl

100 g sun dried tomatoes drained
100 g silken tofu (see note)
20 g toasted pine nuts
3 pinches of Espelette chili powder

Mix all ingredients in a small food processor until you get a puree.
Keep in the fridge until you use it.
Serve with bread, crackers, carrots or celery matchstick.

Note on the ingredients

It is very important to roast your pine nuts before using them as they’ll get tastier. To roast them, use a pan or, for a better result, I advise you to roast them in an oven, until they’re golden brown, on a baking tray (about 8 minutes in an oven preheated at 150°C).

Silky tofu can be found in most organic shops, in the refrigerated section. It’s in between white and beige and has the texture of a light flan. It keeps well several weeks in your fridge but only a few days after opening the box.

Comments

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and you'd probably love the taste of this more with your own oven-roasted tomatoes.

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