Herbed Tofu Dip (Vegan)
This creamy, vegan herbed tofu dip is perfect for veggies, crackers, or used as a spread on sandwiches or pita wraps. It’s made with simple, nutritious ingredients like silken tofu, fresh herbs, lemon, nutritional yeast, and cumin – the secret ingredient that truly brings the whole dip together. Plant-based, protein-rich, and ready in just 15-minutes!
This recipe was inspired by my popular herbed cottage cheese dip – I wanted to create a plant-based version for those who need it (or simply for anyone looking to change things up!) Silken tofu was the perfect swap for cottage cheese, as it blends seamlessly into a smooth, creamy texture. Paired with the right herbs and spices, you would never guess this was tofu-based.
The real game-changer here is the cumin – please don’t skip it! It was the missing ingredient that brought this dip together during recipe tests, helping to mask the natural flavour of tofu and adding a little kick at the same time.
Featured Review
This was SO delicious. I used fresh garlic & omitted the onion powder. Had it on a salad sandwich.
Miriam
As a dietitian, I love that this is a solid plant-based protein source to add to your meals and snacks. You can serve it as a dip with veggies and crackers, spread it onto toasts, sandwiches, or pita wraps, add a dollop of it to a yummy grain bowl, or bring it out as an easy appetizer. It keeps well in the fridge all week, so the opportunities to use it are endless 🙂
Looking for more creative ways to use tofu? You may also love my banana vanilla silken tofu smoothie, this popular tofu tomato pasta with veggies, or my tofu stuffed zucchini boats!
Here’s a look at the ingredients:
A couple ingredient notes:
- Silken tofu: This dip recipe calls for SILKEN (SOFT) tofu, not to be confused with firm or extra firm tofu. Silken tofu will blend easily and results in a dip that is totally smooth and creamy!
- Nutritional yeast: Added for a little bit of a “cheesy” and umami flavour. Please do not confuse nutritional yeast with traditional baker’s yeast – they are not the same!
Visual recipe guide:
Please note that these pictures are meant to provide a helpful visual overview of the recipe. Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post.
STEP 1: Simply add all the ingredients to your food processor…
STEP 2: …then blend until a smooth dip forms. This should only take a minute or so. Adjust seasonings to taste as needed – that’s it!
My go-to food processor
Large Food Processor
This is my go-to large food processor from Cuisinart. It’s a super quick and powerful way to create things like energy balls, dips, sauces, shredded cheese, veggies, and more!
Did you give this Herbed Tofu Dip Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Vegan Herbed Tofu Dip (15-Minutes!)
Ingredients
- 1 block soft or silken tofu (350 grams or 12.3 ounces)
- 1/4 cup fresh dill
- 1/4 cup fresh parsley
- 1/4 cup fresh chives
- 1/2 a lemon, juice only
- 1/2 tsp garlic powder (or 1 large clove)
- 1/2 tsp onion powder
- 1/4 tsp ground cumin (do not skip!!)
- 1/4 cup nutritional yeast (yellow flakes; do not confuse with traditional baker's yeast)
- 1 tsp apple cider vinegar (or white wine vinegar)
- Salt + pepper, to taste
Instructions
- Remove tofu from packaging, draining the liquid well. Wrap tofu block in a paper towel and gently squeeze out excess liquid.
- Then, add all ingredients to a large food processor, generously seasoning with salt and pepper. Blend until smooth, scraping the sides of the processor down as needed. Feel free to adjust flavours to desired taste.
- Serve immediately or store in the fridge for later. If you want the dip chilled and slightly thicker, you may refrigerate this dip for about 30-60 minutes before serving. See notes for serving ideas!
Notes
- raw, crunchy veggies like cucumber rounds, baby carrots, sliced bell peppers, celery, or even cherry tomatoes
- crackers of any kind (my favourite healthier options are these almond flour ones and these seed ones)
- chips (I would opt for a neutral flavour and a sturdier chip)
- feel free to add a small drizzle of a nice tasting olive oil over top of the dip
- sandwiches, pita wraps, or with open-faced toasts – use it as a yummy spread!
- grain bowls or salads – add a scoop for extra flavour, creaminess, and protein
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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6 Comments on “Herbed Tofu Dip (Vegan)”
This was SO delicious. I used fresh garlic & omitted the onion powder. Had it on a salad sandwich.
Thank you so much for the kind review, Miriam!! I’m so happy to hear you enjoyed this dip. Love that you put it on a sandwich 🙂
I wanted a tofu basil dip and put together my own recipe from 2 other sites. Much to my surprise it still had an unpleasant soy bean flavor. I found your recipe and added cumin. That masked the unpleasant taste. I usually love tofu with just salt. Thank you for saving the dip.
Thank you so much for sharing this, Yvonne! I’m so happy you were able to find this recipe to save your dip!! I totally agree that cumin was the missing ingredient there – it didn’t quite taste right without it 🙂
Thanks for this!
I made a few adjustments – I used dried herbs, doubled the onion, garlic, and cumin, and we LOVE it! I am so glad to find an easy way to use tofu regularly, and it will be a wonderful picnic sandwich this summer!
Thanks so much for sharing your experience, Liz!! I’m so happy you enjoyed this tofu dip 🙂