I made this to pair with my chickpea almond patties (aka the protein powerhouse patties), but realized it would be awesome on burgers, for veggie dipping, as a dressing, etc. I also dipped some Gardein chick’n tenders in it and oh my, that was a treat.
Needless to say this little jar staring me back at the front and center of the fridge (screaming, “Drink me!”) might not be good for my health. Though, now that I think about it, it’s mostly silken tofu, so it ain’t that bad for you (maybe I can drink it?)
- 1 cup (about 6 ounces) of firm silken tofu
- 1 T rice vinegar (or other mild vinegar)
- 1 t agave
- ¼ t salt
- ¼ t garlic powder
- ¼ t onion powder
- 3 T neutral oil
- 1 T favorite buffalo sauce (I used Crystal and you may taste this and want to add more, this dip has a little heat, but I wouldn’t consider it spicy)
- Stick everything in a high-speed blender (like a Magic Bullet or a Vitamix) and blend on high for one minute until super creamy.