Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.



Comments (4)
My best tip is to use a 9×13 or close baking pan. The layers are thinner but there are 10 of them… you want to get as many layers as possible on your chip – having thin layers is best! If it was in a bowl you couldn’t scoop it out properly
Extra firm silken tofu??? Shouldn’t it be silken tofu?
Not really. “…Silken tofu is the next most common tofu style. It’s made in a similar process to block tofu, except that the soy milk is coagulated without curdling the milk. It’s also left unpressed, so every cake retains all of its moisture while cooling. Because curds never form, the tofu—be it soft, firm, or extra firm—has a smooth and “silky” appearance.” – https://www.seriouseats.com/shopping-cooking-guide-different-tofu-types
Unbelievable! Can’t wait to try it !!
This dip has been a family favourite for many many years !!
Now with this vegan version I can eat it too !!!