Tofu Spinach Dip Recipes

REALLY GOOD VEGAN SPINACH TOFU DIP (EVEN IF YOU HATE TOFU/VEGAN

Really Good Vegan Spinach Tofu Dip (Even if You Hate Tofu/Vegan image

The olives really make this dip - don't omit them! :) I'm a diehard carnivore, but I was going to a potluck and wanted to bring a cheap, egg-free, dairy-free dish in case there were allergies or vegetarians there. I took about six recipes off the Internet, combined them and added a few more things, and it was great! I let it sit in the fridge for two days and just re-mixed it before serving. At the potluck, there was not a single vegetarian there, and they all liked this dip. Cayenne and grated carrot would probably be great in this and make it a more "traditional" spinach dip. You may want to start with less garlic if you're not a big fan.

Provided by MerBot

Categories Spinach

Time 15m

Yield 4 cups, 16 serving(s)

Number Of Ingredients 11

Ingredients

1 (3/4 lb) package tofu
3 tablespoons olive oil
1 (10 ounce) package frozen chopped spinach
1/2 teaspoon black pepper
2 tablespoons vegetable bouillon granules
2 teaspoons dried basil, crumbled
2 teaspoons garlic powder
1 tablespoon soy sauce
2 1/2 tablespoons lemon juice
1/2 large onion, finely minced
10 -15 kalamata olives, pitted and chopped

Steps:

Defrost spinach and squeeze out as much liquid as you can.
Drain tofu of any excess liquid.
Place tofu and oil in a large bowl. Use a hand mixer on high speed to combine them until creamy.
Add pepper, vegetable bouillon powder, dried basil, garlic powder, soy sauce, and lemon juice. Blend on high speed for 1 minute.
On low speed, mix in onion, spinach, and olives.
Taste and adjust seasonings to your preference.
Cover the bowl and place in the fridge. Let it sit for at least 8 hours for the flavours to meld, preferably overnight.
Serve with crackers, bread, chips, or vegetables for dipping.

TOFU RANCH DIP

Tofu Ranch Dip image

Provided by Food Network

Categories condiment

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 9

Ingredients

One 16-ounce block silken tofu
2 tablespoons white wine vinegar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped chives
1 tablespoon chopped flat-leaf parsley
Dippers of your choice, for serving

Steps:

In the carafe of a blender, combine the tofu, vinegar, garlic and onion powders, salt and pepper. Puree until smooth. Add the chives and parsley and pulse once just to incorporate. Transfer to a serving bowl and chill in the fridge until ready to serve. Serve cold with the dippers of your choice!

VEGAN SPINACH DIP (TOFU)

Vegan Spinach Dip (Tofu) image

I LOVE spinach dip! Healthy alternative and fun way to eat tofu. I was going to make this today before posting this, but ran out of time. I'll give an update once I make it which if I can help it should be very soon! This is another one of my new recipes from Neva & Jim Brackett's 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes. Cooking time does not include time needed for dip to chill which is 2-3 hours. Update: I know honey isn't vegan which is why I listed or sugar, but I personally don't mind using honey. So, if you want this meal to completely vegan for you, don't use honey. I did try this today and was happy to get that taste I'd been missing. :)

Provided by Enjolinfam

Categories Spreads

Time 15m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup firm tofu or 1 (12 ounce) box tofu
1/3 cup raw cashew nuts (optional)
1 tablespoon lemon juice
1 tablespoon honey or 1 tablespoon sugar
1 tablespoon mock poultry seasoning
1 tablespoon onion powder
1/2 teaspoon garlic powder
1 -2 teaspoon salt, to taste
water, as needed
1 tablespoon potato flour (optional)
1/2 red bell pepper, chopped
1 (4 -7 ounce) can water chestnuts, chopped (amount depends on your taste, I personally like lots of water chestnuts!)
10 ounces spinach, thoroughly drained and chopped

Steps:

Blend the first eight ingredients until smooth, adding only enough water for all the mixture to go through the blades easily. Add potato flour if it's too runny and blend for 1 minute.
Pour into a mixing bowl and add remaining ingredients.
Chill 2-3 hours. Use as a dip or spread on crackers or bread.

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