Dip for dinner: Hetty Lui McKinnon’s whipped kimchi tofu with spring veggies – recipe

Creamy and rich, this vegan dip is a base for vibrant sugar snaps, peas and mint that can be mopped up with fresh bread for a quick and easy midweek meal

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On days when I have picked up a fresh artisan loaf from a local bakery, or have baked a sourdough focaccia at home, I will centre dinner around bread, creating a meal that is either saucy, soupy or dippy. This particular recipe falls into the dip category, with a magical kimchi-whipped tofu that is so creamy and rich, it will leave you wondering how it can be vegan.

Top it off with a melange of spring offerings to create a lively seasonal dish that begs to be mopped up with bread. To make this gluten free, simply opt for gluten free bread.