Carole Food.
Aubergine Dip with Spiced Tofu
This is the perfect dip to share when you're having friends over. The creamy aubergine dip is flavoured with garlic, lemon and tahini, then it's topped with spiced crunchy tofu pieces. The pickled onions really bring the dish together, so don't skip this step please!
Jump to recipeThis is the perfect dip to share when you're having friends over. The creamy aubergine dip is flavoured with garlic, lemon and tahini, then it's topped with spiced crunchy tofu pieces. The pickled onions really bring the dish together, so don't skip this step please!
If you’re looking for another tofu dish, be sure to try out this Thai Style Tofu!
Why you’ll love this dish
- Textures - if you like a good texture contrast then you’ll love this! The crunchy spiced tofu works perfectly with the creamy aubergine dip.
- Sharing - this is the ideal thing to make if you want something to share over some drinks with friends, it also makes a great starter!
What ingredients do you need for this dish (includes possible substitutions)?
Aubergine: this is essential and can't be substituted!
Greek yoghurt: thick greek yoghurt is best here.
Garlic: I love a bit of crushed raw garlic in dips, so add as much or as little as you like!
Lemon: provides the necessary acidity.
Extra virgin olive oil: adds richness to the dip.
Tahini: provides the key flavour (plus a bit more richness)!
Extra firm tofu: to ensure the tofu gets nice and crisp in the oven, please use extra firm tofu.
Spices: provides main flavour for the tofu!
Red onion: red onion gives a nice colour contrast to the dish, so ideally don’t substitute this.
White wine vinegar: can be substituted with most of vinegars (e.g. apple cider vinegar, red wine vinegar).
What to serve this with?
Serve this with some flatbread! It would also work well with some crackers or crisps.
Instructions
Cook the aubergines
I don’t have gas hobs in my current kitchen so I can only roast the aubergine, but if you do have gas hobs, charring the aubergine over the open flame provides better flavour! But if you're like me...preheat the oven to 220c/200c fan. Place the aubergines on a baking tray then pierce the skin a few times with the fork. Place in the oven for 40 minutes, or until they’re shrivelled slightly and very soft.
Prepare and cook the tofu
Line a large shallow baking tray with baking paper and add 1-2 tbsp of oil. Use the largest and shallowest tray you have to ensure the tofu gets as crispy as possible! Drain the tofu from the package and dry it as best you can. I like to use a clean tea towel to squeeze the moisture out. Then, crumble the tofu into tiny pieces. Place the tofu on a baking tray then sprinkle with the spices and a pinch of salt. Mix well to combine then put in the oven for 25-30 minutes, or until golden brown and crispy.
Make the pickled onions
Meanwhile, mix together the sliced red onion with the white wine vinegar and set aside until later.
Make the aubergine yoghurt
For the aubergine yoghurt, mix together the greek yoghurt, crushed garlic, lemon juice, olive oil and tahini. Once the aubergines are cooked, remove the flesh from the skin and mash. Sprinkle liberally with salt. Mix it with the yoghurt mixture then taste for seasoning (you will probably want to add extra salt and maybe some more lemon).
Serve up!
Spoon the aubergine yoghurt onto a serving dish then sprinkle over the tofu crumble. Top with chopped parsley and pickled red onion.
Aubergine Dip with Spiced Tofu
This is the perfect dip to share when you're having friends over. The creamy aubergine dip is flavoured with garlic, lemon and tahini, then it's topped with spiced crunchy tofu pieces. The pickled onions really bring the dish together, so don't skip this step please!
Ingredients
for the aubergine yoghurt
- 2 aubergines
- 350g greek yoghurt
- 1.5 small garlic cloves, crushed
- 1 small lemon, juiced
- 1 tbsp extra virgin olive oil
- 2 tbsp tahini
- 1 tbsp chopped parsley
for the tofu
- 300g extra firm tofu, drained and excess liquid removed
- 1 tsp cumin
- 1/2 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp chilli powder
- 2 tsp onion powder
- 2 tsp garlic powder
- 1/4 tsp dried thyme
- 1/4 tsp ground pepper
- Oil, salt
for the pickled red onion
- 1 red onion, finely sliced
- 100ml white wine vinegar
Method
- Preheat the oven to 220c/200c fan. Place the aubergines on a baking tray then pierce the skin a few times with the fork. Place in the oven for 40 minutes, or until they’re shrivelled slightly and very soft.
- Line a large shallow baking tray with baking paper and add 1-2 tbsp of oil. Use the largest and shallowest tray you have to ensure the tofu gets as crispy as possible! Drain the tofu from the package and dry it as best you can. I like to use a clean tea towel to squeeze the moisture out.
- Then, crumble the tofu into tiny pieces. Place the tofu on a baking tray then sprinkle with the spices and a pinch of salt. Mix well to combine then put in the oven for 25-30 minutes, or until golden brown and crispy.
- Meanwhile, mix together the sliced red onion with the white wine vinegar and set aside until later.
- For the aubergine yoghurt, mix together the greek yoghurt, crushed garlic, lemon juice, olive oil and tahini. Once the aubergines are cooked, remove the flesh from the skin and mash. Sprinkle liberally with salt. Mix it with the yoghurt mixture then taste for seasoning (you will probably want to add extra salt and maybe some more lemon).
- Spoon the aubergine yoghurt onto a serving dish then sprinkle over the tofu crumble. Top with chopped parsley and pickled red onion.
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Contact
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