½ cup oil-packed roasted bell peppers

10 pitted Kalamata olives

1 teaspoon olive oil

½ teaspoon ground cumin

¼ teaspoon cayenne pepper

 

For best results with this dip, remove the excess water from the tofu before using. Place the tofu on a firm surface and put a baking sheet on top. Place four 15 ounce cans on the baking sheet. The weight on the tofu should be enough to cause the sides to bend outward slightly, but does not squash the tofu. Wait one hour to allow the fluid to drain out of the tofu. Take drained tofu, crumble and place in food processor. Add roasted peppers, olives, olive oil, cumin and cayenne to food processor bowl. Process until smooth, remove from food processor and place in serving bowl. Serve with crackers, vegetables or salt free chips.