Red Pepper Aoli (silken tofu-based)
Recipe type: sauce/dip
Prep time: 
Total time: 
Serves: 7
Fast, good, nutritious- it's hard to beat this easy roasted red pepper aoli dip. Make some for your next party for dipping vegetables, or use it with sweet potato fries or in a sandwich or burger.
  • 5 oz. soft silken-style tofu
  • 1 large roasted red pepper (from a jar) about 3 oz.
  • 1 drop hot sauce (more to taste)
  • 1 tsp. Dijon mustard
  • 2 tsp. fresh lemon juice
  • 1 small clove garlic
  • pinch of salt
  • a grind of pepper
  1. Cut the tofu from a block of soft silken tofu (from either a refrigerated or shelf-stable package). Drain/slightly squeeze the tofu to remove any excess water.
  2. Drain/dry off the packing liquid from the red pepper.
  3. Juice ½ lemon to get the 2 tsp. lemon juice.
  4. Combine the first five ingredients in the blender (I use a Vitamix), starting at a low speed and increasing to a high speed until smooth.
  5. Add garlic and blend at a medium speed until the garlic is incorporated into the aoli. I find that garlic blended at a high speed in the Vitamix makes for too strong of a garlic flavor, so I blend it at a lower speed for a shorter time.
  6. Add salt and pepper to taste.
  7. Pour into a container. It will firm up slightly as air bubbles escape, but it will still have a very soft texture.
  8. Yield: slightly less than a cup.
Recipe by Fit and Fed at