Do you discard the nutritious leafy carrot greens? Stop doing it and make some unique and healthy recipes with it. Try this easy no-cook protein-rich and nutritious Carrot greens tofu dip.
This dip or spread is rich, nutty, and flavourful from the fresh and young carrot greens and has a nice texture and richness from firm tofu. It is easy and quick to make and can be done in just 5 minutes.
This dip or spread would go well as a spread to your breads, and crackers or as a dip to salads. I even love it paired with my flatbreads or as a chutney for my idli or dosa. It is oil-free and cheese-free and is completely vegan and made from all the raw ingredients.
If you buy from your local farmer’s market or grow your own food, you will know what carrot greens are. Typically shops or supermarkets sell carrots along with the greens only when they are in season or fresh produce. When I first saw them I was too not sure if they are edible. But yes carrot greens are edible.
The greens with the small carrots are more tender than the ones that have grown much bigger. When I buy carrots, I typically buy small carrots as they are on the sweeter side and tasty. Many times I also buy them because I want to eat the carrot greens.
Now I always wanted to make carrot pesto, but that day has not yet come. I typically add the carrot greens to my pancakes or parathas or simply make a stir-fry. The other day I thought why not make a dip similar to what I made it.
Yes, it was a bit of an experiment as I was using fresh carrot greens, and not everyone likes the taste. As it has a nutty flavor similar to parsley. But still, I decided to give it a go. I added tofu, avocado, green chili, garlic and salt.
Replacement of Tofu
Tofu can be replaced with paneer, but in that case, it would not be vegan. One can even add some parmesan cheese and some pine nuts to make it similar to a pesto. I have used firm tofu and hence the dip is thick. One can use silken tofu, which would be more watery and the dip would have a smooth consistency.
Did you try our famous recipe on the blog with Tofu, Tofu Bhurji (Indian Style Scramble Tofu)?
Carrot Greens and Tofu Dip (No-Cook )
Ingredients
- 1 Cup Tofu grated
- 1 cup Carrot Greens roughly chopped
- 3 large garlic cloves
- 3 tablespoons Apple Cider Vinegar
- 3 tablespoons lemon juice
- 5 Green Chilli Optional
- 1 avocado pitted and flesh removed
- Salt as per taste
Instructions
- In a blender add all the ingredients and blend to the consistency desired.1 Cup Tofu, 3 large garlic cloves, 3 tablespoons Apple Cider Vinegar, 3 tablespoons lemon juice, 5 Green Chilli, 1 avocado, Salt, 1 cup Carrot Greens
- Serve or store in the refrigerator for 2-3 days or more.
Notes
- Standard US US-size cups and spoons used. 1 teaspoon = 5ml, 1 cup = 235ml
- Measurements are a rough guideline. One can change as per preference.
- Read above for variations or replacements.
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