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tofu and sun-dried tomato dip

serves 4

125g/4oz/heaped 1 cup tofu, drained and cut into chunks

4 sun-dried tomatoes, in oil, drained

1 spring onion (scallion), roughly chopped

1 clove garlic, peeled

salt

freshly ground black pepper

Place the tofu in a food processor or blender with the tomatoes, spring onion (scallion) and garlic. Blend until you have a creamy purée. Season with salt and pepper to taste, and whizz again. Spoon the dip into a small bowl.

variation

tofu, cashew and fresh herb dip

Omit the sun-dried tomatoes and add 75g/3oz/generous ¹/₂ cup cashew nuts, roasted under the grill (broiler) until golden. Add 1 tablespoon chopped fresh parsley and 1 tablespoon chopped fresh chives and blend.