Add a fun element to any meal with homemade pita triangles, used in this meal to scoop up a homemade butternut & coconut yoghurt dip topped with caramelised onion. This is served with spicy-coated tofu slabs and a bright salad featuring sweet corn, briny olives, toasted nuts & tangy tomato. Garnished with delicate chives.
Spiced Tofu & Butternut Dip
Spiced Tofu & Butternut Dip
with warm pita triangles
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Almonds
- ButtaNutt Coconut Yoghurt
- Butternut Chunks
- Corn
- Fresh Chives
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Non-GMO Tofu
- Onion
- Onions
- Pita Flatbread/s
- Pita Flatbreads
- Pitted Kalamata Olives
- Spicy Flour
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Blender
- Sugar/Sweetener/Honey
BEGIN THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until the butternut is golden and cooked through, 30-35 minutes (shifting halfway) and add in the garlic clove (leaving it unpeeled). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
NUTS & Corn
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. Fry the corn until charred, 4-5 minutes (shifting occasionally). Remove from the pan.
COLOURFUL SALAD
In a salad bowl, toss the Tomato, the corn, olives, ½ the Almonds and ½ the chives together with some olive oil and the lemon juice (to taste).
DELISH DIP
When the butternut has finished roasting, add it to a blender, along with the remaining Almonds, coconut yoghurt and 50ml [100ml]|#7DA0D7 of water. Gently squeeze the garlic out of its skin, adding it to the blender. Season and blend until smooth.
SWEET Onion & SPICED TOFU
Return the pan to medium heat with a drizzle of olive oil. Fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover. While the onion is on the go, pour the spicy flour onto a plate, seasoning it well. Coat the tofu in the flour. Once the onion is finished, remove from the pan, wiping down the pan if necessary. Add a drizzle of oil and fry the tofu until golden, 2-4 minutes a side. Remove from the heat and set aside.
PITA TRIANGLES
Place a clean pan over medium heat. When hot, toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place the pita/s on a plate and heat up in the microwave, 30-60 seconds. Cut into triangles and set aside.
DIP AND DINE
Make a base with the butternut dip, top with the tofu and scatter over the caramelised Onion. Side with the Tomato salsa and the pita triangles. Garnish with the remaining chives. Dinner is served!
BEGIN THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until the butternut is golden and cooked through, 30-35 minutes (shifting halfway) and add in the garlic clove (leaving it unpeeled). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
NUTS & Corn
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. Fry the corn until charred, 4-5 minutes (shifting occasionally). Remove from the pan.
COLOURFUL SALAD
In a salad bowl, toss the Tomato, the corn, olives, ½ the Almonds and ½ the chives together with some olive oil and the lemon juice (to taste).
DELISH DIP
When the butternut has finished roasting, add it to a blender, along with the remaining Almonds, coconut yoghurt and 50ml [100ml]|#7DA0D7 of water. Gently squeeze the garlic out of its skin, adding it to the blender. Season and blend until smooth.
SWEET Onion & SPICED TOFU
Return the pan to medium heat with a drizzle of olive oil. Fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover. While the onion is on the go, pour the spicy flour onto a plate, seasoning it well. Coat the tofu in the flour. Once the onion is finished, remove from the pan, wiping down the pan if necessary. Add a drizzle of oil and fry the tofu until golden, 2-4 minutes a side. Remove from the heat and set aside.
PITA TRIANGLES
Place a clean pan over medium heat. When hot, toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place the pita/s on a plate and heat up in the microwave, 30-60 seconds. Cut into triangles and set aside.
DIP AND DINE
Make a base with the butternut dip, top with the tofu and scatter over the caramelised Onion. Side with the Tomato salsa and the pita triangles. Garnish with the remaining chives. Dinner is served!
BEGIN THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until the butternut is golden and cooked through, 35-40 minutes (shifting halfway) and add in the garlic cloves (leaving it unpeeled). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
NUTS & Corn
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. Fry the corn until charred, 4-5 minutes (shifting occasionally). Remove from the pan.
COLOURFUL SALAD
In a salad bowl, toss the Tomato, the corn, olives, ½ the Almonds and ½ the chives together with some olive oil and the lemon juice (to taste).
DELISH DIP
When the butternut has finished roasting, add it to a blender, along with the remaining Almonds, coconut yoghurt and 150ml [200ml]|#7DA0D7 of water. Gently squeeze the garlic out of its skin, adding it to the blender. Season and blend until smooth.
SWEET Onion & SPICED TOFU
Return the pan to medium heat with a drizzle of olive oil. Fry the Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover. While the onion is on the go, pour the spicy flour onto a plate, seasoning it well. Coat the tofu in the flour. Once the onion is finished, remove from the pan, wiping down the pan if necessary. Add a drizzle of oil and fry the tofu until golden, 2-4 minutes a side. Remove from the heat and set aside.
PITA TRIANGLES
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place the pitas on a plate and heat up in the microwave, 30-60 seconds. Cut into triangles and set aside.
DIP AND DINE
Plate up your dinner buddha-bowl style! Start with the butternut dip, top with the caramelised Onion and finish with the tofu. Side with the Tomato salsa and the pita triangles. Garnish with the remaining chives. Dinner is served!
BEGIN THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until the butternut is golden and cooked through, 35-40 minutes (shifting halfway) and add in the garlic cloves (leaving it unpeeled). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
NUTS & Corn
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. Fry the corn until charred, 4-5 minutes (shifting occasionally). Remove from the pan.
COLOURFUL SALAD
In a salad bowl, toss the Tomato, the corn, olives, ½ the Almonds and ½ the chives together with some olive oil and the lemon juice (to taste).
DELISH DIP
When the butternut has finished roasting, add it to a blender, along with the remaining Almonds, coconut yoghurt and 150ml [200ml]|#7DA0D7 of water. Gently squeeze the garlic out of its skin, adding it to the blender. Season and blend until smooth.
SWEET Onion & SPICED TOFU
Return the pan to medium heat with a drizzle of olive oil. Fry the Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover. While the onion is on the go, pour the spicy flour onto a plate, seasoning it well. Coat the tofu in the flour. Once the onion is finished, remove from the pan, wiping down the pan if necessary. Add a drizzle of oil and fry the tofu until golden, 2-4 minutes a side. Remove from the heat and set aside.
PITA TRIANGLES
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place the pitas on a plate and heat up in the microwave, 30-60 seconds. Cut into triangles and set aside.
DIP AND DINE
Plate up your dinner buddha-bowl style! Start with the butternut dip, top with the caramelised Onion and finish with the tofu. Side with the Tomato salsa and the pita triangles. Garnish with the remaining chives. Dinner is served!
Frequently Asked Questions
What is the preparation time for Spiced Tofu & Butternut Dip?
The preparation time for Spiced Tofu & Butternut Dip with warm pita triangles is between 30 and 45 minutes.
What is the total time required to make Spiced Tofu & Butternut Dip with warm pita triangles?
The total time required to make Spiced Tofu & Butternut Dip with warm pita triangles is between 45 and 60 minutes.
How many servings does Spiced Tofu & Butternut Dip provide?
4 servings
What are the main ingredients in Spiced Tofu & Butternut Dip?
Almonds, ButtaNutt Coconut Yoghurt, Butternut Chunks, Corn, Fresh Chives, Garlic Clove, Garlic Cloves, Lemon Juice, Non-GMO Tofu, Onion, Onions, Pita Flatbread/s, Pita Flatbreads, Pitted Kalamata Olives, Spicy Flour, Tomato, Tomatoes
What is the nutritional information of Spiced Tofu & Butternut Dip?
Calories: 474, Carbs: 54.8 grams, Fat: grams, Protein: 19.3 grams, Sugar: 19.7 grams, Salt: 1007 grams
How do I prepare Spiced Tofu & Butternut Dip?
DIP AND DINE: Make a base with the butternut dip, top with the tofu and scatter over the caramelised onion. Side with the tomato salsa and the pita triangles. Garnish with the remaining chives. Dinner is served! PITA TRIANGLES: Place a clean pan over medium heat. When hot, toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place the pita/s on a plate and heat up in the microwave, 30-60 seconds. Cut into triangles and set aside. SWEET ONION & SPICED TOFU: Return the pan to medium heat with a drizzle of olive oil. Fry the onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover. While the onion is on the go, pour the spicy flour onto a plate, seasoning it well. Coat the tofu in the flour. Once the onion is finished, remove from the pan, wiping down the pan if necessary. Add a drizzle of oil and fry the tofu until golden, 2-4 minutes a side. Remove from the heat and set aside. DELISH DIP: When the butternut has finished roasting, add it to a blender, along with the remaining almonds, coconut yoghurt and 50ml [100ml]|#7DA0D7 of water. Gently squeeze the garlic out of its skin, adding it to the blender. Season and blend until smooth. COLOURFUL SALAD: In a salad bowl, toss the tomato, the corn, olives, ½ the almonds and ½ the chives together with some olive oil and the lemon juice (to taste). NUTS & CORN: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. Fry the corn until charred, 4-5 minutes (shifting occasionally). Remove from the pan. BEGIN THE BUTTERNUT: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until the butternut is golden and cooked through, 30-35 minutes (shifting halfway) and add in the garlic clove (leaving it unpeeled). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Spiced Tofu & Butternut Dip?
Almonds, ButtaNutt Coconut Yoghurt, Butternut Chunks, Corn, Fresh Chives, Garlic Clove, Garlic Cloves, Lemon Juice, Non-GMO Tofu, Onion, Onions, Pita Flatbread/s, Pita Flatbreads, Pitted Kalamata Olives, Spicy Flour, Tomato, Tomatoes
How many calories does Spiced Tofu & Butternut Dip have?
474 calories
How much fat content does Spiced Tofu & Butternut Dip have?
grams
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