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Spiced Whipped Tofu Dip

This creamy spiced tofu dip is a protein-rich, plant-based centrepiece that works just as well on a mezze platter as it does spread onto toast, tucked into wraps or used as a salad base. Made with tofu, tahini and nutritional yeast, the full bowl delivers around 84 g of protein, making it both satisfying and nourishing. Blended with warm spices, it’s smooth, savoury and creamy, while the garnish of pomegranate seeds, vegan feta, fresh herbs and sesame adds brightness, texture and contrast. A crowd-pleasing dip that proves comfort food can also be balanced and bold.

Prep Time

10 Minutes

Cook Time

7 Minutes

Serves

5

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Spiced Whipped Tofu Dip

Spiced Whipped Tofu Dip

This creamy spiced tofu dip is a protein-rich, plant-based centrepiece that works just as well on a mezze platter as it does spread onto toast, tucked into wraps or used as a salad base. Made with tofu, tahini and nutritional yeast, the full bowl delivers around 84 g of protein, making it both satisfying and nourishing. Blended with warm spices, it’s smooth, savoury and creamy, while the garnish of pomegranate seeds, vegan feta, fresh herbs and sesame adds brightness, texture and contrast. A crowd-pleasing dip that proves comfort food can also be balanced and bold.

Prep Time: 10 Minutes

Cook Time: 7 Minutes

Serves: 5

Ingredients:

Dip:

  • 1 × 450 g block firm tofu, drained and pressed
  • 2 tbsp olive oil
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 2 tbsp tahini
  • 1 tbsp tamari
  • 4 tbsp nutritional yeast
  • juice of 1/2 lemon
  • 2/3  cup soy milk, plus more if needed
  • salt, to taste
  • pepper, to taste

Garnish:

  • pomegranate seeds
  • vegan feta, crumbled
  • spring onion, finely sliced
  • chopped fresh mint and/or parsley
  • sesame seeds

 

Preparations:


  1. Heat the olive oil in a pan over medium heat. Add the onion and cook for 5 to 7 minutes until soft and translucent.

  2. Add the garlic, cumin, smoked paprika and coriander and cook for 1 minute until fragrant. Remove from the heat.

  3. Add the tofu, cooked onion mixture, tahini, tamari, nutritional yeast, lemon juice and soy milk to a food processor or high-speed blender.

  4. Blend until smooth and creamy, adding a little more soy milk  if needed to reach your desired consistency.

  5. Season with salt and black pepper to taste, then blend briefly again.

  6. Spoon into a serving bowl and smooth the top with the back of a spoon.

  7. Finish with pomegranate seeds, vegan feta, spring onion, herbs and a sprinkle of sesame seeds before serving.



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Ingredients

Dip:

  • 1 × 450 g block firm tofu, drained and pressed
  • 2 tbsp olive oil
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 2 tbsp tahini
  • 1 tbsp tamari
  • 4 tbsp nutritional yeast
  • juice of 1/2 lemon
  • 2/3  cup soy milk, plus more if needed
  • salt, to taste
  • pepper, to taste

Garnish:

  • pomegranate seeds
  • vegan feta, crumbled
  • spring onion, finely sliced
  • chopped fresh mint and/or parsley
  • sesame seeds

 

Preparation

  1. Heat the olive oil in a pan over medium heat. Add the onion and cook for 5 to 7 minutes until soft and translucent.
  2. Add the garlic, cumin, smoked paprika and coriander and cook for 1 minute until fragrant. Remove from the heat.
  3. Add the tofu, cooked onion mixture, tahini, tamari, nutritional yeast, lemon juice and soy milk to a food processor or high-speed blender.
  4. Blend until smooth and creamy, adding a little more soy milk  if needed to reach your desired consistency.
  5. Season with salt and black pepper to taste, then blend briefly again.
  6. Spoon into a serving bowl and smooth the top with the back of a spoon.
  7. Finish with pomegranate seeds, vegan feta, spring onion, herbs and a sprinkle of sesame seeds before serving.

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