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Zippy Parsley Dip


  • ¼ cup chopped parsley (a few good handfuls of fresh parsley)
  • ½ an onion, roughly chopped
  • 3 tbsp vegan tofu mayonnaise
  • Unrefined salt and pepper to taste
  • Juice of 1 lemon (or to taste)
  • 200 g tofu


Wash and drain the parsley, discarding any dead leaves (but not the stalks – keep them). Take all the ingredients in a food processor and blend well. That’s it!


Substituting sun dried tomatoes and herbs instead of parsley can make a great dip in the above recipe or just mixing pitted black olives and tofu. Invent your own combinations.

Serves 6 – 8


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