I first came across this recipe at a P & C meeting at
Bunbury Senior High School when my children attend the
school.
The recipe not overly rich especially if
you use light cream cheese rather than full cream.
Include as much green capsicum, grated
cheese and spring onions as you fancy.
Ingredients:
150 gm (6 ounces) soft tofu
250 gm (8 ounces) cream cheese (something fairly firm like Kraft
Philadelphia)
1/2 packet taco seasoning
green capsicum, chopped
2 tomatoes, chopped after removing juice and seeds
Cheese, grated
spring onions, chopped finely
Corn Chips
Method:
Beat cream cheese until soft. Add tofu, beat till
smooth. Add remainder of ingredients except for the
corn chips. Mix well.
Serve in a bowl with corn chips on the side to dip in.
Notes:
You can also use vegetables cut into finger-sized lengths
for dipping. Suitable vegies would be carrots, celery,
broccoli and cauliflower pieces, snow peas etc. Try to
have colourful vegetables where possible.
Food Facts:
Capsicums are from the nightshade family. They originated
in Central and South America. They come in an amazing array of
colours from bright red, yellows, oranges, purples and greens.
Capsicums can be eaten in their raw form or they can be
cooked. They range from very mild spiciness to
extremely hot! Most species of capsicums contain
capsaicin which is the chemical that causes the hot burning
sensation when they are eaten. They are good sources of
vitamin C.
