Market Musings Blog

Creamy Tofu & Herb Sauce

By Mississippi Market Chef Partner Kristin Hamaker of Goosefoot Kitchen

Makes about 1½ cups

In this recipe, the tofu gets blended with yogurt and/or sour cream. But you can be extreme if you like and use all tofu, or no tofu, and yogurt and/or sour cream.

MARKET LIST

  • ¾ cup silken tofu
  • ¾ cup drained yogurt and/or sour cream (or tofu)
  • 1 Tbsp. of extra virgin olive oil, plus extra for garnish
  • 1 garlic clove (optional)
  • Salt and pepper
  • 2 Tbsp. chopped fresh herbs (such as dill, cilantro, chives, thyme, basil, mint or parsley—singly or in combination)
  • ¼ teaspoon cayenne, or paprika (optional)

A WHIRL

In a blender or food processor, whirl ¾ cup silken tofu, ¾ cup drained yogurt or sour cream, and 1 tablespoons of extra virgin olive oil until smooth and creamy. Remove and put in a bowl. Add 1 minced or grated garlic clove (optional), a good pinch of kosher or sea salt, a twist of black pepper, 2 tablespoons of fresh herbs (such as dill, cilantro, chives, thyme, basil, mint or parsley—singly or in combination), and ¼ teaspoon cayenne, or paprika (optional). Stir well, taste and check for seasoning.

NOTES & VARIATIONS

  • If you adore lemon, add some fresh lemon juice and zest to this recipe.
  • This sauce could accompany anything that loves a chilled, creamy sauce, such as cooked or smoked fish, meat or poultry.

Filed under: Goosefoot Kitchen Recipe