½(14-ounce) can artichoke hearts packed in water,drained and chopped
½cupdiced red bell pepper
¼cupchopped Kalamata olives
2tbspfinely chopped red onion
1tspfresh lemon juice
2tspchopped fresh dill
¼tspcoarse black pepper
Sliced cucumbers, zucchini, and/or pepperoncinis
Crumble tofu into a medium bowl. Add artichoke hearts, bell pepper, olives, onion, dill, lemon juice, salt, and black pepper. Fold to combine.
In a small bowl stir together hummus and 2 tablespoons of water. Add to tofu mixture and fold to combine. Serve with assorted vegetables.
Tip: Super-firm tofu doesn’t need to be pressed. If you use extra-firm tofu, press and drain the excess water before crumbling. To press a block of tofu, wrap the block in a dish towel and place on a rimmed plate. Place a cast-iron skillet on top or other heavy object on top; let tofu drain for 20 minutes. This can be done up to 24 hours ahead of time.