Summary

Ingredients

• 5 tomato (s), dried
• 1 teaspoon capers
• 0.5 ½ bunch parsley
• 100 g tofu
• 1 teaspoon olive oil
• 2 tablespoons water if necessary

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Instructions

1. Finely chop the tomatoes with capers and parsley in the food processor, a hand blender with attachment or - if you have one - in a Quick Chef. Then add tofu and olive oil and mix until creamy. Possibly add 1-2 tablespoons of water to achieve a creamier consistency.
2. Tastes great on bread or on a baked potato, served with a large salad or as a dip for vegetable sticks.
3. Note: If tomatoes in oil are used, let them drain before processing.