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.
- 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)
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.