Savory Whipped Tofu with Roasted Tomatoes Dip Recipe

6 Servings | Serving size: ⅙ of recipe (about ⅔ cup)

When preparing this recipe, start with clean countertops and utensils. Wash hands with soap and water. Wash the whole, fresh produce by rinsing the fresh dill, basil, and oregano and gently rubbing the tomatoes under cold, running water. Prewashed, packaged items do not require further washing.

Ingredients

• 2 pints cherry tomatoes
• ¼ teaspoon salt
• 1 teaspoon olive oil
• 1 (14 ounce) block firm tofu, drained
• 1½ Tablespoons lemon juice
• 1 Tablespoon nutritional yeast
• 1 teaspoon ground black pepper
• 2 Tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• ½ teaspoon thyme
• 1 Tablespoon fresh dill
• 2 Tablespoons relish or chopped dill pickles
• Optional: 1 Tablespoon chopped fresh basil or oregano, ¼ teaspoon red chili pepper flakes

Directions

1. Preheat oven to 400°F (204°C).
2. In a large bowl, toss cherry tomatoes with 1 teaspoon olive oil and salt. Arrange on a baking sheet lined with foil or parchment paper. Roast for 20–25 minutes until the tomatoes are lightly brown and burst open.
3. While the tomatoes are roasting, prepare the tofu dip. First, break the tofu block into five to six pieces and add to a food processor along with lemon juice, nutritional yeast, ground black pepper, 2 Tablespoons olive oil, garlic powder, oregano, thyme, dill, and relish. Process until smooth and creamy and transfer to a medium bowl or serving dish.
4. Top with roasted tomatoes and fresh herbs. Add a dash of red chili pepper flakes for a spicy kick.
5. Serve warm with fresh vegetables or whole-grain pita or crackers.

Recipe adapted from Lucy and Lentils. 2021. “Whipped Garlic and Herb Tofu Dip with Roasted Tomatoes.”