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Whipped Tofu

Craving a creamy dip or spread without beans or cheese? This recipe delivers the perfect balance — a hummus-like dip and ricotta-style texture made from whipped tofu. It’s packed with flavor and endlessly versatile:
·     Use it in stuffed pastas like lasagna or shells.
·     Spread it on sandwiches or pizza dough.
·     Add a dollop to grain bowls or salads for a silky, protein-rich touch
·     Ideal dip for raw carrots, celery, or zucchini 
·     Or simply enjoy it on crackers for a quick, satisfying snack.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean
Servings 4
Calories 105 kcal

Equipment

  • 1 Food Processor

Ingredients
  

  • 1 14 oz tofu firm - block
  • 5 tbsp nutritional yeast
  • 2 cloves garlic roughly chopped
  • 2 tbsp miso white
  • 3/4 tsp onion powder
  • 1 tsp salt
  • 1 dash pepper
  • 1.5 tbsp olive oil
  • 3 tbsp lemon juice

Instructions
 

  • Drain the tofu and dab away the excess water with a clean dish towel.
  • Crumble the tofu into a food processor. Add 4 tablespoons of the nutritional yeast, the garlic, miso, onion powder, 1 teaspoon of the salt, a generous amount of pepper, the olive oil, 2 tablespoons lemon juice. Blend until creamy and smooth.
  • Taste for salt, acidity and cheesiness. As needed, add additional salt, lemon juice and nutritional yeast.
  • The whipped tofu will stay good in the fridge for up to 1 week. (It can also be frozen for up to 2 months; defrost in the fridge before using.)

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.
 

Nutrition

oxalates: 10mgCalories: 105kcalCarbohydrates: 8gProtein: 14gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 899mgPotassium: 227mgFiber: 4gSugar: 1gVitamin A: 8IUVitamin C: 5mgVitamin E: 1mgVitamin K: 6µgCalcium: 20mgIron: 1mgMagnesium: 6mgPhosphorus: 18mgSelenium: 1µgZinc: 0.3mg
Keyword tofu, whipped
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