Vegan Spinach Dip Tofu 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.

SPINACH TOFU DIP

Spinach Tofu Dip image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 8

Ingredients

2 scallions, coarsely chopped
1 clove garlic, peeled
10 ounce package frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon cayenne
1/4 pound silken tofu
2 tablespoons lemon juice
Splash sesame oil (optional)
1 tablespoon soy sauce

Steps:

Combine all ingredients in blender and process until smooth. Transfer to bowl and serve with raw vegetables.

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.

VEGAN SPINACH AND ARTICHOKE DIP RECIPE BY TASTY

Vegan Spinach And Artichoke Dip Recipe by Tasty image

Here's what you need: oil, garlic, fresh baby spinach, soft tofu, nutritional yeast, lemon, onion powder, dried basil, salt, pepper, artichoke heart

Provided by Betsy Carter

Categories Snacks

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons oil
3 cloves garlic, minced
⅔ cup fresh baby spinach
14 oz soft tofu, 1 package, drained
½ cup nutritional yeast
1 lemon, juiced
3 teaspoons onion powder
1 teaspoon dried basil
1 ½ teaspoons salt
½ teaspoon pepper
14 oz artichoke heart, drained

Steps:

Preheat oven to 350°F (180°C).
Heat oil in a pan over medium-high heat. Add garlic and saute for 1 minute, stirring frequently.
Reduce heat to medium-low heat and add spinach. Cook until spinach is wilted.
Add tofu, nutritional yeast, lemon juice, basil, salt, and pepper to a blender or food processor. Pulse until smooth.
Add artichokes and spinach mixture, and pulse until well-incorporated.
Transfer to greased baking dish and bake for 30 minutes.
Remove from the oven and serve with chips, crackers, or bread slices.
Enjoy!

Nutrition Facts : Calories 157 calories, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 8 grams, Sugar 1 gram

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