I often find that people become a little stuck for making delicious dishes using both soya and tofu.  I find that both ingredients are fantastic, versatile & light.  There are a couple of useful points to know.  Soya yoghurt is great to use, but don't try and boil anything once you have added it, simple cook very slow and gently and the results will always been prefect.  See my soup recipe on how to use soya yoghurt.  Try using silken tofu which is available from health food shops-it's very creamy and ideal for adding smoothness, texture and creaminess to dishes.

Roasted Aubergine and Tahini Dip using silken tofu

Comforting and delicious, you can make this dip as spicy or mild as you
like.  Great as part of a light lunch or buffet spread. Tuck into this dip
with sticks of raw vegetables as a comforting snack.

Serves 8 portions as a dip

Ingredients

• 1 medium/large aubergine
• 4 tablespoons of virgin olive oil
  Juice of ½ a lemon
• 1 tablespoon of tahini paste
  200ml of silken tofu
• 1 bunch of freshly chopped coriander
• Spices:
  • 1 teaspoon of ground cumin
  • 1 teaspoon of paprika, ½ teaspoon of cayenne pepper
  • Sea salt and freshly ground black pepper

1. Cut the aubergines in half lengthways and then using a small knife score the inside with a criss cross pattern.  Lay on a suitable baking tray.
2. Mix the olive oil with the seasoning and spices and pour over the
   tops of the aubergines. Place in the oven for 25-30 minutes, or until the flesh is soft to the touch.
3. Once the aubergines are ready, scoop the flesh using a spoon and place in a blender or food processor.  Add the tahini, along with the lemon juice and tofu.
4. Blend to a puree and then add the chopped coriander at the last minute.
5. Adjust the seasoning if necessary and serve.

• This aubergine dip serves very well as starter with some home made bread or perhaps as a snack spread over crisp breads.
• It does not freeze well, but will keep in the fridge for a couple of days.
• Delicious spread in sandwiches for something different.

• 400g of chopped and peeled squash
• ½ an onion peeled and finely diced
  2 tsp of cumin seeds (reserve some for sprinkling over the top)
  ½ tsp of ground cumin
• 2 tsp of tomato puree
• 1 tbsl of soya yoghurt
  1.5 litres of vegetable stock
• sunflower oil for cooking
• 25g of butter
• salt & pepper

1. In a large saucepan add a little oil and the cumin seeds.  Allow the seeds to toast for a minute or so and then add the onions and ground cumin with the chopped squash and butter.
2. Sauté for a further 3-4 minutes and then add the tomato puree. Finally add the stock.  Bring to the boil and then turn down to a simmer for -25-30 minutes.  Season to taste and then blend the ingredients preferably with a food processor or stick blender.  Add half of the soya yoghurt while the soup is blending and reserve the other half for garnishing
3. Serve in a soup bowl with a sprinkle of cumin seeds and a dollop of soya yoghurt.