Herby whipped tofu dip with crudités
10 min · 12 g protein · 155 cals / serving
Tofu whipped until it is as smooth and fluffy as a cream cheese dip, brightened with lemon and garlic, then folded with a pile of dill, chives and parsley. Scooped up with crisp cucumber, carrot and pepper, it is a snack with real protein in it.
Ingredients
Dip
- 1 block (14 oz) prepared extra firm tofu, drained
- 2 tbsp lemon juice
- 2 cloves garlic
- 2 tsp olive oil
- 1 1/2 tbsp nutritional yeast
- 1/2 tsp salt
- 3 tbsp water
- 3 tbsp fresh dill, chopped
- 2 tbsp fresh chives, snipped
- 2 tbsp fresh parsley, chopped
- a few grinds black pepper
Crudités
- 1 small cucumber, cut into sticks
- 7 oz baby carrots
- 1 medium red bell pepper, cut into strips
Steps
- Crumble the tofu into a food processor or blender with the lemon juice, garlic, olive oil, nutritional yeast, salt and water. Blend for 2 minutes, scraping down twice, until completely smooth and fluffy; add another spoon of water if it is too stiff to turn.
- Scrape into a bowl and fold in the dill, chives, parsley and pepper by hand, so the dip stays pale and flecked with green. Taste for salt and lemon.
- Serve with the cucumber, carrots and pepper for scooping.
Good to know
Silken or extra-firm tofu?
Extra-firm gives a thick dip that holds its shape on a carrot, like cream cheese. Silken tofu makes a looser, ranch-style dip; skip the water if you use it.
Other herbs?
Basil and mint, or cilantro with lime instead of lemon, all work. Fold the herbs in by hand: blended, they turn the whole dip green.
Per
- Calories
- 57
- Protein
- (30%)
- 4 g
- Fat
- (45%)
- 3 g
- Carbohydrates
- (25%)
- 4 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 122 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 620 kcal goes into the pot and 1085 g of ingredients comes out as about 1085 g of food: 57 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.