This tasty dip is particularly inviting during Passover!
1 tablespoon extra-virgin olive oil, plus more if needed
3 onions, chopped
1 can (15 ounces) sweet peas, drained (see note)
3⁄4 cup chopped walnuts
4 ounces firm regular tofu, drained and cubed
2 tablespoons tomato paste
1⁄4 teaspoon sea salt
Freshly ground pepper
Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until very tender and lightly browned, about 25 minutes, adding more oil or water, 1 teaspoon at a time, as needed to prevent sticking. Let cool slightly.
Transfer to a food processor. Add the peas, walnuts, tofu, tomato paste, and salt. Process until slightly chunky, stopping to scrape down the sides of the work bowl as needed. (Depending on the size of your food processor, you may need to process the mixture in batches.) Season with pepper to taste. Spoon the mixture into a serving bowl. Cover tightly and refrigerate for about 4 hours before serving to allow the flavors to blend.
Note: You may use either 2 cups frozen green beans (thawed) OR 2 cups chopped and lightly steamed mushrooms in place of the peas, if you desire.
From Episode #103