2 Red bell peppers
1 15oz block of firm tofu, drained and blotted dry
¼ cup fresh lemon juice (about 1 juicy lemon)
1/3 cup of olive oil
1 teaspoon fine kosher salt
1 tablespoon organic cider vinegar
Begin by roasting the peppers. Lay the whole peppers on a lined baking sheet. Heat your broiler on high and broil the peppers until the skins are charred and the peppers have collapsed. Remove the peppers from the oven, and while they’re piping hot, place them into a brown bag or alternatively tightly cover them with parchment or foil to allow them to steam and sweat. After half an hour the peppers should be cool enough to handle. Remove them from the bag, put them back on the baking sheet and begin peeling away the outer skin. Next, lay them flat and pull away the seeds. Cut the peppers into 2-3 inch sections and set aside.
Into a food processor bowl add the tofu, lemon juice, olive oil, salt and vinegar. Process until smooth, like hummus. Pour out into a medium sized bowl. Next add the peppers to the processor and pulse just until the peppers are smooth but retaining some chunky texture. Fold the peppers into the tofu mixture until well blended.
Serve at room temperature with chips, crackers or vegetables. This dip is also delicious as a sandwich spread or a sour cream substitute. Store leftovers in a covered container in the fridge for up to a week.