Roasted Red Pepper and Basil Dip
|Silken tofu||19 Ounce|
|Garlic cloves||6 Large, unpeeled|
|Roasted red peppers||12 Ounce, drained and patted dry (1 Jar)|
|Packed basil leaves||1⁄2 Cup (8 tbs) (Fresh)|
|Balsamic vinegar||3 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
Drain the tofu and place between double layers of paper towel in a colander over a bowl.
Place a small plate on the tofu and then place a 1-pound can on the plate.
Refrigerate the tofu for 2 hours.
Meanwhile, in a small nonstick skillet over medium heat, cook the garlic, turning the cloves occasionally, for 12 minutes, or until dark golden brown on most sides and softened.
Remove from the heat, let cool, then peel.
In a blender or food processor, combine the tofu, garlic, roasted red peppers, basil, vinegar, salt, and black pepper.
Process until smooth.