Ingredients
1 tbsp olive oil
2-3 hot green chili peppers
1 small minced onion
2 tomatoes, peeled, seeded, and chopped
1 10 oz package frozen chopped spinach, thawed and dried
1 tbsp red wine vinegar
8 oz extra firm tofu, drained
1 c grated soy chedder cheese
1 c soy milk
Salt and pepper
Preparation
Preheat oven to 375 Heat oil in skillet over medium heat, saute peppers and onions. Add tomatoes and cook 2 minutes longer Transfer mixture to a bowl and mix the spinach, vinegar, tofu, soy cheddar, soy milk, salt and pepper Transfer the dip to a lightly oiled 10 inch glass pie plate and bake for 20 minutes or until hot.
