Really Good Vegan Spinach Tofu Dip (Even if You Hate Tofu/Vegan
photo by yogiclarebear
- Ready In:
- 15mins
- Ingredients:
- 11
- Yields:
-
4 cups
- Serves:
- 16
ingredients
- 340.19 g package tofu
- 44.37 ml olive oil
- 283.49 g package frozen chopped spinach
- 2.46 ml black pepper
- 29.58 ml vegetable bouillon granules
- 9.85 ml dried basil, crumbled
- 9.85 ml garlic powder
- 14.79 ml soy sauce
- 36.97 ml lemon juice
- 1 large onion, finely minced
- 10-15 kalamata olives, pitted and chopped
directions
- 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.
Reviews
-
The absolute most delicious dip I've ever made. I'm a new vegetarian and was very intimidated by tofu. I tested it on my family and they couldn't stop eating it. I'm making g batch 2 this weekend. Oh and recipe is accurate when it says don't omit olives. I don't even like kalamata olives but the hint of flavor they offer is the best part. I served multigrain crackers with it
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