Coconut macchiato with tofu and miso

250g tofu
2 leeks
750ml dashi
80g miso
1 shallot
1 teaspoon chilli sauce
200ml coconut milk

Cut tofu into 2cm cubes. Slice leeks into thin slices.

Warm dashi in a saucepan, but do not boil. Pass miso through a sieve into the dashi and mix. Do not boil. Add tofu and leeks to the soup and warm for 1 minute.

Slice shallot and cook a little in chili sauce. Add 150ml coconut milk and then beat with a mixer.

Pour miso soup into glasses, followed by the coconut cream. Beat the remaining coocnut milk and add to the top of the soup.

Baked artichoke dip

1 can/bottle artichokes
1 box silken tofu OR 1 large tub ricotta
3 cloves garlic
1/3 cup parmesan cheese
2/3 cup yoghurt

Blend tofu/ricotta, artichokes, garlic, then mix in remaining ingredients.

Bake at 180C for 45 min. Serve with extra parmesan on top.

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What do the food critics say? Yum!
What does the cook say? Easy and good... but note that if you substitute the ricotta for cottage cheese, it's very, very salty. I haven't tried with tofu.

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Source: somewhere on the internet