Healthy, Colorful, Vegetarian 7 Layer Dip

I love this recipe and often serve it for Football games or Superbowl parties. It is easy, filling, and best of all, fairly healthy. You will not even need to tell people that tofu is in it because they will not know, the tofu scramble makes it taste amazing.




3 tbs olive oil 1 large yellow onion chopped 2 Zucchini, quartered or eighthed and then sliced 1 medium-large Yellow squash, quartered and then sliced 1 to 2 Bell Pepper (Color looks nice like orange, yellow, or red), cored, de-seeded, and chopped Herbs de Provence or Mediterranean Seasoning Salt and Pepper 1-2 Cans Black Beans Ground Cinnamon Smoked Paprika 1 Package Firm Tofu I package Fantastic World Foods Tofu Scrambler (should be in the organic or Mediterranean aisle and is absolutely delicious) 1 Pint Grape Tomatoes (or similar sized tomatoes) (Can be a mix of red, orange, and yellow - whatever is available) Halved or quartered if large 2 Avocados Sliced Sour Cream or Non-fat Greek Yogurt Sharp Cheddar (Cabot's Seriously Sharp is a good one) Shredded Tortilla Chips for eating the dip with

Nutritional information

No nutrition information available


Heat 1 tbs of olive oil in a large frying pan. Add onion, sauteeing (med-high heat) for a few minutes (3-4 min) until starting to soften. Add bell pepper. Season to taste with salt, pepper, and your choice of herbs (i.e. Mediterranean seasoning blend) Saute until tender and place in a bowl. Heat another 1 tbs of olive oil in the same pan (scrap any burnt pieces out before starting). Add Zucchini and Squash. Season to taste. Saute until tender and place in another bowl. Heat can of black beans in saucepan over low heat. Add cinnamon and smoked paprika. Should have a sweet and smoky taste In the meantime, remove the tofu from its package and dry with paper towels. Breakdown in a bowl with a fork so that is begins to fall into small pieces. Add one packet of Tofu Scramble and mix well. Heat the last tbs of olive oil in a medium frying pan (over medium heat)and add the tofu. Stir occasionally, cooking through. The tofu takes on a softer texture when cooked. Should take maybe 5 minutes. When it is almost cooked through, add some of the shredded cheddar (½ cup) and fold into the tofu. Remove from heat and put into a bowl. Grab a serving dish - a 9 x 13 glass dish will work well. Place the beans on the bottom layer Sprinkle a small layer of cheese over the hot beans. Add the onions and bell pepper. Add the zucchini and squash next, Sprinkle slightly more cheese over the vegetables. Add the tofu and then top with the tomatoes, avocado, and a layer of sour cream or non-fat greek yogurt. Finally top with a last layer of shredded Cheddar cheese. And serve!