I Can't Believe It's Tofu! Dip

1 package silken tofu

1 clove garlic, minced

2-3 tsp. finely ground salt

2 1/2 tsp. ground cumin (freshly ground seeds are best)

1/2 tsp. garam masala**

1 tsp. curry powder or paste**

1/4 tsp. powdered ginger (or 1/8 tsp fresh, grated)**

1/8 - 1/2 tsp. chipotle chilli powder, to taste

3-4 tbsp. lime juice

1 tbsp. soy sauce

2 tbsp. unpasteurized honey (or maple syrup)

1/2 cucumber, seeded and finely diced

1 Granny Smith apple, cored and finely diced

1/2 - 3/4 cup cilantro, roughly chopped)

1/3 cup almonds, roughly chopped**

(** = optional)

1. Let the tofu drain in a mesh strainer or colander to drain excess liquid for a few minutes, with the option of pressing lightly against it with a towel.

2. Whip the tofu in a large bowl with a fork and add all the spices, the lime juice, the soy sauce, and the honey (everything that isn't diced or chopped to provide texture). Whip vigorously, or use a hand blender to get a smooth texture. You can also use a food processor, regular blender, or a hand mixer with a whisk attachment.

3. Once whipped and blended set the mixture in the freezer to thicken (for 10-15 minutes) while you chop the cucumber, apple, cilantro and almonds. Stir them in by hand with a spoon.

4. Let the dip refrigerate for at least half an hour (2-3 hours, or overnight is best) to allow the tofu to absorb the flavours.

5. Serve with sliced pita or cucumber slices.

You can easily substitute a container of natural yogurt instead of tofu if you can't have soy.