Curried Crab Asparagus Cheesy Tofu Dip |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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You just can't stop eating this! Think of it as crab-artichoke dip, but with asparagus in place. The asparagus adds texture and color where artichokes get mushy and lost in the dip. I could eat the entire recipe as a meal. It may not make much, but it's worth it! Leftovers can be reheated the same way. RSC4 Ingredients:
1/2 large onion, finely diced |
2 cloves garlic, divided (1 clove diced) |
1/2 teaspoon curry powder, divided |
6 asparagus spears, raw,diced |
6 ounces tofu |
1/2 lb imitation crabmeat (1/2 shredded, 1/2 chopped) |
1/4 cup shredded fat free mozzarella cheese |
1/4 teaspoon cayenne pepper |
1/2 teaspoon grated parmesan cheese (optional) |
toasted breadcrumb (optional) |
Directions:
1. Saute onion and diced garlic.
2. When colored, add 1/8 tsp curry powder.
3. Saute to incorporate.
4. Add asparagus, crab meat, and 1/8 tsp more curry.
5. Saute to mix.
6. Dump into a mixing bowl and let cool a bit.
7. Meanwhile, preheat oven to 350*F.
8. Blend tofu and 1/4 tsp curry until creamy and mixed.
9. Add to veggie mixture and mix.
10. Add mozzarella cheese and mix.
11. Spread evenly in a small baking dish.
12. Sprinkle with cayenne, parm (if using), and breadcrumbs (if using).
13. Bake, uncovered, for 20 minutes.
14. Serve with pita chips, veggies, or as a bread spread.
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