Seven Layer Taco Dip Plus Tofu

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8 Layer Tofu Dip | TeaspoonofSpice.com

Tofu was one of the foods I introduced very early on to my kids; in fact, along with avocados, large butter beans and bananas, cubes of tofu were a first ‘finger’ food that my toddlers graduated to after purees. The soft spongy texture was appealing to my kids and so was the mild flavor. And as a dietitian, I liked the fact that it was a source of protein before they had teeth enough to chew chicken or steak or tuna. So for this new Recipe ReDux Challenge sponsored by The Soyfoods Council, it wasn’t my kids I had to please, it was my husband. Enter Seven Layer Taco Dip Plus Tofu.

8 Layer Tofu Dip | TeaspoonofSpice.com

You may have discovered this classic dip at a tailgating party this time of year, it’s the classic refried beans, guacamole, salsa, sour cream layer dip that is usually known as Seven Layer Dip – regardless as to whether it actually contains seven layers! (Please oh please, don’t ever leave out the guacamole or refried beans layers!) My version adds an eighth layer of diced silky tofu right next to the sour cream layer so it all kind of blends together into creamy goodness. Plus, if you’re like me and actually served this dip as a super-easy meat-free dinner along with tortilla chips, a huge salad and dessert, the tofu and beans complement each other as protein sources.

Please check out the other creative “How To Tofu” recipes below from our talented Recipe ReDux members. And click here to enter our giveaway to win a Simple Soy Cookbook (and see Deanna’s recipe for Grilled Tofu BLTs)!

How do you like to eat tofu?

7 Layer Taco Dip Plus Tofu

Makes 4-5 meals sized portions, 6-7 appetizer portions

Ingredients

  • 1 (16 ounce) can fat-free vegetarian refried beans
  • 1 (8 ounce) container lite sour cream
  • 1 (12 ounce) container silken tofu, diced
  • 1 (16 ounce) container fresh salsa - or make your own
  • 1 large tomato, chopped
  • 1 avocado mashed with 2-3 tablespoons lime juice, 1 clove mince garlic, salt to taste
  • 1 (6 ounce) can sliced black olives, drained
  • 2 cups shredded Cheddar cheese

Directions

  1. In a clear glass (pie-plate-sized) serving platter, spread refried beans.
  2. Spread sour cream over the refried beans and top with tofu.
  3. Spoon on salsa and extra tomato. Drop spoon-fulls of mashed avocado on tomatoes and carefully spread out. Sprinkle on black olives. Top with Cheddar cheese. Garnish with more black olives.
http://teaspoonofspice.com/2012/10/8-layer-tofu-dip/

Disclosure: The Soyfoods Council compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We are therefore not eligible to win prizes associated with the contest. Opinions expressed are our own.


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