- 1 tbsp coconut oil
- 1 tbsp lemon juice
- 3-4 med yams, sliced to desired size
- 1 pkg firm tofu (avoid if on a Paleo diet)
- 1 med cucumber, peeled and shredded
- 6 cloves garlic, peeled and minced
- 1/2 tsp dill
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
- THE YAMS:
- Preheat oven to 350ºF.
- Brush yam slices lightly with oil and spread in a pan. Sprinkle with desired seasonings. Bake in oven for 15-20 min, until soft. 3)Turn on broiler for a few minutes to crisp chips. Serve with garlic tofu dip.
- THE DIP:
- Put the shredded cucumber in a food processor. Add lemon juice, oil, and garlic. Process for about ten seconds, until mixture is blended.
- Drain tofu and crumble into garlic mixture. Add salt, pepper, and dill. Process until smooth and creamy.
- Chill for at least 1 hour before serving.
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[/blox_text][/blox_column][blox_column width=”1/2″][blox_text animation=”none”]This recipe was submitted by: Kitty (SPUD Staff)
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