Creamy grilled tomato dip
I’m so proud of this tofu dip recipe!
The texture of the dip is extraordinary! I can’t believe it’s 100% vegan! Semi-firm tofu and cream cheese provide the perfect texture. The roasted cherry tomatoes are the perfect garnish!
- Servings: 4
- Preparation time: 15 minutes
- Cooking time: 20 minutes
Frequently asked questions
Store in an airtight container in the refrigerator for 3 to 4 days.
Ingredients
Roasted Cherry Tomatoes
- 2 tablespoons (30 ml) olive oil
- 2 cups (280 g) cherry tomatoes
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
Tofu Dip
- 1 454 g block of semi-firm tofu (I use Sunrise)
- 1/2 cup (120 g) dairy-free cream cheese
- 1/4 cup (60 ml) lemon juice
- 2 garlic cloves, minced
- 1 teaspoon (5 ml) honey
- 3/4 teaspoon (3.75 ml) salt
- Pepper, to taste
Toppings
- Zest of 1 lemon, well washed
- 1/2 teaspoon (2.5 ml) hot pepper flakes
- 1/2 teaspoon (2.5 ml) oregano
- Honey drizzle
- Olive oil drizzle
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Preparation
Roasted Cherry Tomatoes
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a bowl, combine all the roasted tomatoes ingredients. Transfer to the baking sheet and bake for 20 minutes. Reserve.
Tofu Dip
- Place all the tofu dip ingredients in a blender and blend until very smooth.
- Serve with roasted tomatoes and remaining toppings.
Note
- It’s very important to use medium-firm tofu for this recipe. This type of tofu has a firm consistency, but is softer than firm or extra-firm tofu, which will give our dip a silkiness while holding together quite well. We don’t want it to be too liquid!
