I'm in the middle of week three of #ChristinasCleanChallenge and I've definitely started to feel my commitment be tested. Yesterday, as I thought of what to make for lunch, all I really wanted was something creamy and tasty to go on top of my baked sweet potato. If I weren't doing my clean eating challenge, this baked potato may have had a whopping scoop of vegan sour cream on top or maybe melted vegan cheese.
As I stared into my refrigerator, I tried to let my assortment of fresh herbs and veggies excite me instead of hold me back. Suddenly it hit me. I could have the best of both worlds! And I did. And now you can too!
COOK TIME: n/a
TOTAL TIME: 5 minutes
YIELD: About 1/2 cup (2-3 servings)
3 oz firm tofu (about 1/4 a block)
2 fresh jalapeños
1 bunch fresh cilantro
juice of 1 lemon
1 tsp olive oil
salt to taste
1. Wash and rough-chop jalapeños. You can de-seed or leave seeds in depending on how spicy you want the dip.
2. Wash cilantro and separate leaves from stems.
3. Combine all ingredients in a high-speed blender and pulse until well combined. Serve immediately or chill for a thicker texture.