Really Good Vegan Spinach Tofu Dip Even If You Hate Tofu Vegan
Indulge in the ultimate creamy, flavor-packed appetizer with this Really Good Vegan Spinach Tofu Dip—perfect for even the most die-hard tofu skeptics! This plant-based dip combines high-protein firm tofu, fresh sautéed spinach, and a luscious blend of cashews, nutritional yeast, and Dijon mustard for a velvety texture and umami-rich flavor. A touch of smoked paprika, garlic, and soy sauce adds depth, while lemon juice brightens every bite. Whether you're serving it with crisp veggies, crusty bread, or crunchy crackers, this quick and easy recipe takes just 25 minutes from start to finish, making it an ideal choice for parties, gatherings, or a cozy night in. Packed with wholesome ingredients and gluten-free adaptable, this vegan dip is a must-try crowd-pleaser!
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Recipe Information
Ingredients
- 14 oz Firm tofu
- 4 cups Fresh spinach
- 2 tbsp Olive oil
- 1 small Yellow onion, finely diced
- 3 cloves Garlic, minced
- 3 tbsp Nutritional yeast
- 2 tbsp Lemon juice
- 1 tsp Dijon mustard
- 2 tbsp Soy sauce or tamari (for gluten-free)
- 0.5 tsp Smoked paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 cup Cashews, soaked in hot water for 15 minutes and drained
- Bread, crackers, or veggies for serving (optional)
Instructions
Press the tofu: Wrap the tofu in a clean kitchen towel and place a heavy object (like a skillet or a can of beans) on top. Let it press for at least 10 minutes while you prep the other ingredients.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another minute.
Add the fresh spinach to the skillet and sauté until wilted, about 2-3 minutes. Remove the skillet from heat and set it aside to cool slightly.
In a blender or food processor, crumble the pressed tofu and add it along with the sautéed spinach mixture. Add the nutritional yeast, lemon juice, Dijon mustard, soy sauce or tamari, smoked paprika, salt, black pepper, and the soaked cashews.
Blend or process until the mixture is smooth and creamy. If needed, stop and scrape down the sides of the blender and process again.
Taste the mixture and adjust seasoning if necessary. Blend again if additional ingredients are added.
Transfer the dip to a serving bowl and serve warm or at room temperature with bread, crackers, or vegetable sticks for dipping.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3285 mg | 143% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 12.3 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2919 mg | 225% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1970 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
