Spinach Tofu Dip Food

REALLY GOOD VEGAN SPINACH TOFU DIP (EVEN IF YOU HATE TOFU/VEGAN

Really Good Vegan Spinach Tofu Dip (Even if You Hate Tofu/Vegan image

The olives really make this dip - don't omit them! :) I'm a diehard carnivore, but I was going to a potluck and wanted to bring a cheap, egg-free, dairy-free dish in case there were allergies or vegetarians there. I took about six recipes off the Internet, combined them and added a few more things, and it was great! I let it sit in the fridge for two days and just re-mixed it before serving. At the potluck, there was not a single vegetarian there, and they all liked this dip. Cayenne and grated carrot would probably be great in this and make it a more "traditional" spinach dip. You may want to start with less garlic if you're not a big fan.

Provided by MerBot

Categories Spinach

Time 15m

Yield 4 cups, 16 serving(s)

Number Of Ingredients 11

Ingredients

1 (3/4 lb) package tofu
3 tablespoons olive oil
1 (10 ounce) package frozen chopped spinach
1/2 teaspoon black pepper
2 tablespoons vegetable bouillon granules
2 teaspoons dried basil, crumbled
2 teaspoons garlic powder
1 tablespoon soy sauce
2 1/2 tablespoons lemon juice
1/2 large onion, finely minced
10 -15 kalamata olives, pitted and chopped

Steps:

Defrost spinach and squeeze out as much liquid as you can.
Drain tofu of any excess liquid.
Place tofu and oil in a large bowl. Use a hand mixer on high speed to combine them until creamy.
Add pepper, vegetable bouillon powder, dried basil, garlic powder, soy sauce, and lemon juice. Blend on high speed for 1 minute.
On low speed, mix in onion, spinach, and olives.
Taste and adjust seasonings to your preference.
Cover the bowl and place in the fridge. Let it sit for at least 8 hours for the flavours to meld, preferably overnight.
Serve with crackers, bread, chips, or vegetables for dipping.

SPINACH TOFU DIP

Spinach Tofu Dip image

Make and share this Spinach Tofu Dip recipe from Food.com.

Provided by PanNan

Categories Soy/Tofu

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 scallions, coarsely chopped
1 clove garlic, peeled
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon cayenne pepper
1/4 lb silken tofu
2 tablespoons lemon juice
1 dash sesame oil (omit if watching fat) (optional)
1 tablespoon soy sauce

Steps:

Combine all ingredients in blender and process until smooth.
Transfer to bowl and serve with raw vegetables.

Nutrition Facts : Calories 31, Fat 0.9, SaturatedFat 0.2, Sodium 204.5, Carbohydrate 3.8, Fiber 1.7, Sugar 1, Protein 3.2

VEGAN SPINACH DIP (TOFU)

Vegan Spinach Dip (Tofu) image

I LOVE spinach dip! Healthy alternative and fun way to eat tofu. I was going to make this today before posting this, but ran out of time. I'll give an update once I make it which if I can help it should be very soon! This is another one of my new recipes from Neva & Jim Brackett's 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes. Cooking time does not include time needed for dip to chill which is 2-3 hours. Update: I know honey isn't vegan which is why I listed or sugar, but I personally don't mind using honey. So, if you want this meal to completely vegan for you, don't use honey. I did try this today and was happy to get that taste I'd been missing. :)

Provided by Enjolinfam

Categories Spreads

Time 15m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup firm tofu or 1 (12 ounce) box tofu
1/3 cup raw cashew nuts (optional)
1 tablespoon lemon juice
1 tablespoon honey or 1 tablespoon sugar
1 tablespoon mock poultry seasoning
1 tablespoon onion powder
1/2 teaspoon garlic powder
1 -2 teaspoon salt, to taste
water, as needed
1 tablespoon potato flour (optional)
1/2 red bell pepper, chopped
1 (4 -7 ounce) can water chestnuts, chopped (amount depends on your taste, I personally like lots of water chestnuts!)
10 ounces spinach, thoroughly drained and chopped

Steps:

Blend the first eight ingredients until smooth, adding only enough water for all the mixture to go through the blades easily. Add potato flour if it's too runny and blend for 1 minute.
Pour into a mixing bowl and add remaining ingredients.
Chill 2-3 hours. Use as a dip or spread on crackers or bread.

CREAMY TOFU SPINACH SAUCE/DIP

Creamy Tofu Spinach Sauce/Dip image

This is posted in response to a request for nutritional yeast recipe. Really good and easy to put together for a sauce or chilled for a dip.

Provided by TishT

Categories Sauces

Time 12m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 ounce) package frozen spinach
12 ounces lite silken tofu, extra firm
1 teaspoon spike seasoning (or your favorite mixture)
2/3 cup nutritional yeast
1 teaspoon garlic powder
2 teaspoons vegetable stock powder
1/2 teaspoon basil or 1/2 teaspoon Italian herb seasoning
8 ounces gemelli pasta or 8 ounces other medium-sized pasta, cooked

Steps:

Barely defrost spinach (so that it retains that lovely green color) but do*not* drain.
Mash tofu with a fork, add the rest of the ingredients except spinach and blend with a hand blender until completely smooth.
Add the spinach and mix well.
Heat and spoon over hot pasta or chill for a yummy dip.

Nutrition Facts : Calories 379.7, Fat 5.2, SaturatedFat 0.9, Sodium 81.2, Carbohydrate 61.2, Fiber 11.2, Sugar 3, Protein 27

RAW VEGAN SPINACH-TOFU DIP / SPREAD

Raw Vegan Spinach-Tofu Dip / Spread image

Sneak some spinach into your diet with this tasty dip that's good for crackers and veggies! Whipped this up on a lazy Saturday to use up some silken tofu that was going to expire soon, and my usual plethora of spinach leaves that I pray don't go bad soon! I finally made my own raw recipe! :D Best served with baby carrots and wheat crackers. If you don't mind taking the "raw" component out, it's also nice on pasta!

Provided by the80srule

Categories Spreads

Time 5m

Yield 10 , 10 serving(s)

Number Of Ingredients 7

Ingredients

2 cups fresh spinach (approx, I did a few handfuls)
1 (17 ounce) package silken tofu
1/3 cup nutritional yeast
2 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon white pepper

Steps:

Remove any stems from the spinach leaves for smoothness. Throw everything into a blender/food processor and pulse until you reach the desired consistency-- I don't like this fully pureed, just mostly mushed up with a few spinach chunks left. Use within 1 week!

Nutrition Facts : Calories 55.5, Fat 2.5, SaturatedFat 0.3, Sodium 10.4, Carbohydrate 4.2, Fiber 1.6, Sugar 0.7, Protein 5

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