This whipped tofu and walnut dip blends protein-rich tofu with toasted walnuts and herbs for a smooth, flavorful spread. It works well for festive gatherings and also makes a great topper for bagels, toast, or veggie sticks.
Ingredients
- 1 block firm tofu
- ¾ cup walnuts halves & pieces
- 2 garlic cloves
- 1 + 2 tbsp olive oil use a good, high-quality brand
- ½ + 1 tbsp nutritional yeast
- 1 tsp dried rosemary
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 tsp salt
- 1 tbsp lemon juice
- 2-3 tbsp unsweetened dairy-free milk optional, for thinning
- Fresh cracked black pepper optional
Instructions
- Start by roasting the walnuts and garlic.
- Preheat the oven to 350° F
- Put the walnut pieces and garlic cloves in a bowl. Add 1 tbsp olive oil, 1/2 tbsp nutritional yeast, 1 tsp rosemary, and 1/2 tsp thyme.
- Stir so that the walnuts and garlic are evenly coated.
- Spread the walnuts and garlic on a parchment-paper lined baking sheet.
- Bake for 10 minutes, or until the walnuts and garlic are slightly browned.
- Remove from the oven and set aside.
- Drain the tofu (no need to press it).
- Add the tofu, 2 tbsp olive oil, 1 tbsp nutritional yeast, salt, oregano, thyme, roasted garlic, lemon juice, and 1/2 the amount of roasted walnuts.
- Blend until everything is smooth and fluffy.
- Optional: add the unsweetened dairy-free milk (1 tbsp at a time) if the dip is too thick.
- Taste and add any additional spices (keep in mind the flavors will continue to meld in the fridge).
- Transfer the blended dip into a bowl, and place in the fridge for at least 4 hours to let the flavors combine.
- When ready to serve, top with a drizzle of olive oil, the rest of the roasted walnuts, and a dash of rosemary.
- Serve with fresh bread, rostini, pita, or naan.
- A high quality olive oil here is key. The better the olive oil, the more flavorful the dip will be. Using a flavored oil (like a roasted garlic olive oil, or even a basil olive oil) can add even more flavor.
- This is a a great recipe to make the night before enjoying. The longer it sits in the fridge, the better it gets!
- If the dip is too thick after chilling, you can mix in 1 tbsp olive oil or unsweetened dairy milk.
- Store the leftovers in an air-tight container in the fridge for up to 7 days. Mix well each time before enjoying.