This is a great vegan dip that can be served with vegetables or on toasted bread. The longer they sit, the better the flavors meld. So best to make a day or two ahead of your big party day when you have other important stuff to tend to. Just assemble before serving for a simple yet crowd pleasing hors d’oeuvre. The basic recipe is from here but I made some changes. Edamame are soy beans that can be bought fresh or frozen, shelled or whole pods. I have used shelled frozen edamame from Trader Joe’s and it saves a ton of time compared to whole pods. The addition of tofu gives a smooth, silky finish and I promise you won’t miss cheese.
Ingredients for edamame dip
12 oz shelled edamame
7oz firm tofu
2 tablespoons olive oil
zest and juice 1 large lemon
4 pearl onions
2 cloves garlic
handful of cilantro roughly chopped
handful of mint leaves roughly chopped
1/4 teaspoon salt
1/4 teaspoon pepper
Ingredients for crostini
1 loaf French bread cut into 1/4 inch round or oval slices
1 tablespoon olive oil
1. Cook edamame according to package instructions.
2. In a food processor, take drained tofu, cooked edamame, pearl onions, garlic, olive oil, lemon zest and juice, salt, pepper, cilantro and mint leaves. Process until smooth. Add little water if needed.
3. Add more salt and pepper if needed. The spread can be stored at this stage in a refrigerator for 4-5 days.
4. When ready to make crostini, preheat oven to 400F.
5. Brush a light coat of olive oil onto each slice of bread. Bake for 8 minutes or until the bread is crisp.
6. Spread edamame dip on crostini when ready to serve.