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High Protein Vegan Corn Dip With Tomatoes and Basil

High Protein Vegan Corn Dip With Tomatoes and Basil

Modified from Whole Living

Ingredients

  1. 1 3/4 cups fresh corn kernels (from two ears) or frozen kernels
    1/3 cup plain soymilk
    1/3 cup tofu (I used super extra firm)
    Juice from half a lime
    1/4 teaspoon coarse salt
    Freshly ground pepper
    8 cherry tomatoes, quartered, or 2 medium tomatoes, coarsely chopped
    1/3 cup fresh basil leaves, thinly sliced

Directions

  1. Cook corn and soymilk in a skillet over medium-high heat until corn is tender, seven to nine minutes. Let cool completely.
  2. Puree 2/3 cup corn mixture, the tofu, lime juice, and salt in a food processor. Season with pepper. Transfer to a serving bowl, and stir in remaining corn mixture, the tomatoes, and basil. Serve with chips. Dip can be refrigerated in an airtight container up to one day.

Makes six servings.

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