SOUPS AND STARTERS

Sundried Tomato Pesto

1 300g block soft tofu
1 cup sundried tomatoes (from a jar), plus extra oil from the jar
2 large handfuls fresh basil leaves
1 cup pine nuts
2 tbsp savoury yeast flakes

Combine all ingredients into a food processor and blend until it forms a thick dip. Drizzle in oil from the sundried tomatoes, as needed, to get the right consistency. Too easy; super impressive!

Spinach and Coriander Dip

1 300g block soft tofu
1 packet of frozen spinach, thawed, or 2 cups fresh spinach leaves (silverbeet would work too)
A large handful of fresh coriander
Large pinch chilli flakes
Massel 'beef' stock powder, to taste

Blend all ingredients in a food processor, sprinkling in the stock powder until it's seasoned to your taste.