When you've got two eggplants in dire need of being used, you've got to get creative. Part one of our solution was the best version of eggplant parmesan ever made and part two was this dynamite eggplant dip.
I used the last of the summer basil from our garden and some of fall's arugula to make this dip all about freshness and spice.
Silky and smooth with a subtle, lingering heat, this dip is a kick to the mouth. Slow-roasted eggplant gives it a smoky flavor that makes the tofu impossible to detect. But the tofu is in there, adding tons of protein and extra creaminess.
Yet again, tofu shows up to the party with versatility and pizzazz. Not only can it be transformed into scrambled eggs and mozzarella cheese, it can also sneak its way into a tasty, party-friendly dip. What can't this stuff do?!
Football season is already upon us, the holiday season is right around the corner, and yes – it's ok to bring a dip that doesn't involve spinach, cheese, salsa, or artichoke. Dip with celery, carrots, crackers, french fries, broccoli, or whatever else your heart desires.
If you enjoyed this Vegan Baked Eggplant Dip recipe then let us know on Instagram.
Pro Tip: Don't tell people that this dip includes tofu ahead of time; just let them in on the secret when they ask you for the recipe.Print