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Tofu, Roasted Garlic and Preserved Lemon Dip (Vegan and Gluten Free)

What? What’s that you hear?

The sound of my crying in the last half hour of my very last tattoo session for my food/photography sleeve (or so I thought…)

The photo above is from Thursday evening, as I completed what I thought would be my very last session on this epic sleeve (you like the heirloom tomatoes??). At the end, my artist (Emily Shoichet) and I decided a little colour (almost the same as the shirt I’m wearing in the pic above) around the outer edges will do wonders for the overall look. Plus I want some Himalayan Pink salt all up in my salt grinder too, so one more session on July 15th! And then THAT IS IT!

Until the next one…upper left thigh? Pacific coastal sealife scene?

We’ll see.

Today I’m posting another fabulous dip recipe. This one, again, is vegan and gluten free, which seems to be the best thing to bring to a party as you never know who’s going to be eating. A great way to be on the safe side without compromising taste.

Although I don’t eat a lot of soy and usually steer clear of tofu, there is just something amazing about the way silken tofu can make a creamy delicious dip that honestly seems like it’s made with loads of fat and dairy products. This dip whips up in minutes and tastes fabulous. It was the first thing to dissapear at the two-year old’s birthday party. Everyone (kids included) loved it and I got nothing but requests for the recipe, so here it is.

If you can’t find preserved lemons, you can plan ahead by six weeks and make your own, like I did, using this recipe from Mourad Lahlou. The book this recipe comes from is AMAZING. Go. Buy. It. But, if you don’t have six weeks to spare, then try to find them in your local Italian import store, classy artisanal delis or at the very least, just use regular lemon zest, though you’ll need to add extra salt and probably less rind.

On a completely different note, I’d like to direct your attention to one of my many Pinterest boards. I don’t think I’ve ever talked Pinning in this space, but I’m a little obsessed. Our FitFluential directors recently asked us to make a board dedicated to our fitness goals and dreams for this year. So I made this little guy up. I’ve already completed or took steps toward completing a few of them.

So what does your Fitness Bucket List look like?

One year ago: Double Chocolate Cream Cheese Pound Cake with Fresh Strawberry Buttercream

Two years ago: Stuffed Mushroom Caps

Tofu, Roasted Garlic & Preserved Lemon Dip (Vegan and Gluten Free)

Rating: 51

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 1 1/2 cups

Calories per serving: 506

Fat per serving: 38


  • 1 pkg silken tofu, firm (my store carries only one brand, Mori Nu Lite which is 12.3oz)
  • 2 tbsp extra virgin olive oil (plus more for roasting garlic)
  • 1/2 bulb (about 6-10 cloves) garlic
  • 1/2 a preserved lemon, minced (rind only)
  • 1 tbsp tahini
  • sea salt to taste


  1. Preheat oven to 400°F. On a sheet of tin foil (big enough to form a pouch) lay the peeled cloves of garlic. Pour over a small amount of extra virgin olive oil and season with some salt.
  2. Fold tin foil into a pouch, completely covering the cloves. Set pouch on a baking sheet and roast for 25 minutes or until cloves are golden brown and completely softened. Set aside.
  3. Place all ingredients (including garlic) into a food processor and blend until completely smooth.
  4. Chill for at least two hours before serving.
  5. Perfect with triangles of soft pita or tortilla chips. Also good with crunchy vegetables!


To reduce fat and overall calories in this recipe, try replacing the oil with a little yogurt or buttermilk.

Similarly delicious recipes from other fabulous food blogs:

Chocolate Chip Cream Cheese Dip (vegan) from Chocolate Covered Katie
Healthy Peanut Butter Cookie Dough Dip (vegan) from Running to the Kitchen
Chocolate Mousse Cake (with silken tofu frosting) from Gourmet Recipes
Chocolate Peanut Butter Mousse Cups (using silken tofu) from Chocolate and Carrots

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