I love these types of recipes, where the main ingredient could go virtually undetected if you stay tight-lipped!

This ranch dip is made with silken tofu!  And it’s pretty awesome, if I do say so. Perfect for dipping breaded cauliflower.

Hubby and I enjoyed this as a mid-afternoon snack… and it was a hit with both of us.  Very filling!

Both recipes are vegan, so enjoy!

Vegan Ranch Dip - Inspired by Cooks.com

1 – 12.3 oz. pkg. silken tofu
1 – cup Tofutti sour cream
1 – tbsp onion, diced
2 to 3 – cloves garlic, minced
1 – tsp dried basil
1 – tsp fresh parsley
1/2 – tsp salt
1/4 – tsp pepper

Combine all ingredients in a food processor and blend until smooth!

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Vegan Breaded Cauliflower - Inspired by “Taste of Home’s Garden-Fresh Recipes”

1 – small head cauliflower, broken into florets
6 – tsp egg replacer
4 – tsp plain soymilk
1 – cup whole wheat bread crumbs
1 – tbsp seasoned salt
3 – tbsp vegan parmesan cheese
1 – tsp each garlic powder, onion powder, fresh minced parsley
1/2 – tsp each sugar, salt
1/4 – tsp pepper
oil

Put cauliflower in a skillet with a few tablespoons of water and bring to a boil.  Reduce heat, cover and simmer for about 8 minutes then drain and set aside.

Heat oil in a wok.  In a small bowl, whisk together egg replacer, soymilk and seasonings.  In a large resealable bag, combine bread crumbs, seasoned salt and parmesan cheese.  In small batches, coat cauliflower in “egg” mixture (you may need to add a bit of water if you find the mixture is too thick) and then toss in bread crumb mix until coated.

Cook coated caulifower in oil in small batches until golden brown.  Transfer florets to a paper towel-covered plate with a slotted to absorb excess oil.  Then, serve with vegan ranch dip and enjoy!