Jalapeño and Corn Tofu Dip
Enjoy the end of summer with this dreamy tofu dip!
As you can see, I love adding tofu to my dips to give them a protein edge. On the other hand, we owe the super-creamy texture of this tofu dip to the cream cheese. You won’t believe how vegan this recipe is!
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- Preparation time: 20 minutes
- Cooking time: 10 minutes
- Servings: 4 to 6
Ingredients
Chili oil
- 1/4 cup (60 mL) olive oil
- 1 teaspoon (5 ml) chili powder
Grilled corn
- 2 tablespoons (30 mL) olive oil
- 2 cobs of shelled corn, or 1 341 ml can of corn
- 1 pinch cumin
- 1/2 teaspoon (2.5 mL) salt
- Pepper, to taste
Tofu Dip
- 1 block of 454 g of semi-firm tofu
- 1/2 cup (125 mL) dairy-free cream cheese
- 1/4 cup (60 ml) well-drained, coarsely chopped pickled jalapeños
- 2 tablespoons (30 mL) lime juice
- 1 garlic clove, chopped
- 1/2 teaspoon (2.5 ml) cumin
- 1/2 teaspoon (2.5 ml) ground coriander
- 2 teaspoons (10 mL) honey
- 3/4 teaspoon (3.75 mL) salt
Toppings
- 1/3 cup (80 ml) coriander leaves (optional)
- Lime wedges
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Preparation
Chili oil
- In a nonstick skillet, heat oil over medium-high heat with chili powder for 2 to 3 minutes, stirring often. Set aside in a small bowl.
Grilled corn
- In the same nonstick skillet, heat the oil over medium-high heat and cook the corn with the cumin, salt and pepper for 5 minutes, stirring a few times.
Tofu Dip
- Place all dip ingredients in a blender and blend until very smooth.
- Serve with chili oil, grilled corn and other garnishes.
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