Vegan Spinach Dip Tofu Recipes
REALLY GOOD VEGAN SPINACH TOFU DIP (EVEN IF YOU HATE TOFU/VEGAN
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
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.
VEGAN SPINACH DIP (TOFU)
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
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.
SPINACH TOFU DIP
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 8
Steps:
- Combine all ingredients in blender and process until smooth. Transfer to bowl and serve with raw vegetables.
RAW VEGAN SPINACH-TOFU DIP / SPREAD
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
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
YUMMY VEGAN SPINACH ARTICHOKE DIP
Make and share this Yummy Vegan Spinach Artichoke Dip recipe from Food.com.
Provided by theprettyvegan
Categories Soy/Tofu
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Saute onion, spinach and artichoke hearts in olive oil until onion is soft, about 6 minutes.
- Blend together tofu, nutritional yeast, garlic, vinegar and spices in blender until mixed and smooth.
- Combine all ingredients.
- Taste and add extra seasonings and nutritional yeast, as needed.
- Smooth into non-stick baking dish and bake for 15-20 minutes, or until lightly browned on top.
- Serve warm with bread or tortilla chips. Enjoy!
Nutrition Facts : Calories 151.9, Fat 5.5, SaturatedFat 0.8, Sodium 482.5, Carbohydrate 16.6, Fiber 9.6, Sugar 1.9, Protein 13.8
EASY VEGAN SPINACH DIP
While trying to maintain my healthy vegetarian diet, I came up with this excellent subsitute for my high-fat favorite party snack.
Provided by Miss_Elaine
Categories Vegan
Time 15m
Yield 8 1/4 C servins, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine drained tofu with spices, and blend together (I used my food processor, but a hand blender would work well too). Thin out mixure with 1-2 T of marinade from the artichokes, until the consistancy of sour cream.
- Add artichokes, roughly chopped into bite-sized pieces.
- Add spinach and mix well.
- Refrigerate for several hours before serving cold with pumpernickel bread, crackers, or raw vegetables.
Nutrition Facts : Calories 67.3, Fat 2.2, SaturatedFat 0.4, Sodium 173.9, Carbohydrate 8.2, Fiber 3.7, Sugar 1.4, Protein 6.4
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