Girl Dinner
with Whipped Tofu-Beet Dip & Garlic Fries
We are here for it. It's not about gender; it's about self-care, convenience, and delectability. Crisp cucumber and garlic-roasted potato & carrot fries are the perfect utensils for this creamy dip, packed with protein, fiber, and micronutrients. Plus, finger foods mean no forks to wash.
Nutrition (per serving)
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INGREDIENTS
- 2 russet potatoes, cut into 8 wedges
- 2 carrots, peeled and cut into 4-inch long sticks
- 2 garlic cloves, peeled and minced (divided)
- 10 oz organic extra firm tofu, torn into bite-size pieces
- 8.8 oz cooked beets, left whole
- 2 tbsp white vinegar
- 2 tbsp Dukkah, Bulk (divided)
- 1 cucumber, sliced thin on the bias
- 1 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine potato, carrot, just half the garlic, 1 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and roast until golden brown, flipping halfway, 28 to 32 minutes.
Meanwhile, combine tofu, beets, remaining garlic, vinegar, just half the dukkah, 5 tbsp water, 1 tsp salt, and a pinch of pepper in blender and blend until smooth, 1 to 3 minutes. (TIP: If mixture is too thick, add 1 tbsp water at a time until smooth.)
Divide dip between plates and sprinkle with remaining dukkah. Serve with garlic fries and cucumber for dipping. Dig in!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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