• 1 lb silken tofu, drained & pat dry
• ½ cup mango chutney
• ½ tsp curry powder
• 1 tbsp parsley leaves, chopped + 1 sprig for garnish
• 1 scallion, white & green parts, chopped
• salt
• pepper

Special Equipment

• food processor or blender

1. Place the tofu in a blender or food processor. Add the chutney, curry powder, and parsley. Process until smooth, about 2 minutes
2. Pour the dip into a mixing bowl. Stir in the scallions, salt and pepper. Cover and refrigerate until ready to serve
3. Place in a decorative bowl and garnish with a parsley sprig.  Serve with sliced vegetables or scoop-type chips