Nutrition per serving may change if servings are adjusted.
1 head garlic
5½ teaspoons extra-virgin olive oil, divided
½ cup silken tofu (4½ ounces)
1 tablespoon lemon juice, or to taste
½ teaspoon paprika
¼ teaspoon salt
⅛ teaspoon cayenne pepper
Preheat oven to 350°F.
Place the head of garlic on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Roast directly on the oven rack until the cloves are soft, 30 to 40 minutes.
Squeeze the roasted garlic into a blender or food processor. Add the remaining 4½ teaspoons oil, tofu, lemon juice, paprika, salt and cayenne. Puree until smooth, scraping down the sides of the bowl once or twice, if necessary. Transfer to a small bowl.
Make Ahead Tip: Cover and refrigerate for up to 3 days.
56 calories;4 g fat(1 g sat); 0 g fiber; 3 g carbohydrates; 2 g protein; 1 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 83 IU vitamin A; 3 mg vitamin C; 21 mg calcium; 0 mg iron; 99 mg sodium; 72 mg potassium