Tofu Ketchup
Elevate your condiment game with this creamy and tangy Tofu Ketchup, a plant-based twist on the classic favorite! Made with protein-packed firm tofu and vibrant tomato paste, this recipe delivers a rich, velvety texture perfect for dipping, spreading, or marinating. The blend of apple cider vinegar, maple syrup, and soy sauce creates a harmonious balance of tangy, sweet, and savory flavors, while a hint of smoked paprika adds a subtle smoky depth. Ready in just 10 minutes with no cooking required, this vegan ketchup is not only quick and easy to make but also gluten-free and packed with wholesome ingredients. Perfect as a dip for crispy fries, a delicious burger topping, or a creative base for sauces, this versatile recipe is a must-try for anyone looking to add a healthy, homemade condiment to their table. Store it in your fridge, and enjoy restaurant-quality flavor all week long!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Firm tofu
- 120 grams Tomato paste
- 2 tablespoons Apple cider vinegar
- 1.5 tablespoons Maple syrup
- 1 tablespoon Soy sauce
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.25 teaspoons Smoked paprika
- 0.25 teaspoons Salt
- 3 tablespoons Water
Instructions
Drain the tofu and gently pat it dry with a clean kitchen towel to remove excess moisture.
Cut the tofu into cubes and add it to a blender or food processor.
Add the tomato paste, apple cider vinegar, maple syrup, soy sauce, garlic powder, onion powder, smoked paprika, salt, and water to the blender with the tofu.
Blend all the ingredients until you achieve a smooth and creamy consistency. Scrape down the sides of the blender as needed to ensure everything is evenly mixed.
Taste the tofu ketchup and adjust the seasoning if needed. You can add a touch more maple syrup for additional sweetness or more apple cider vinegar for extra tanginess.
Transfer the tofu ketchup to a clean, airtight container and refrigerate for at least 30 minutes to let the flavors meld together. It can be served immediately if desired, but chilling enhances the taste.
Serve the tofu ketchup as a dip for fries, a spread for sandwiches and burgers, or use it as a base for marinades and sauces.
Store leftover tofu ketchup in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1279 mg | 56% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 37.1 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1617 mg | 34% | |
*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.
