Vegan Spinach Dip Tofu Recipes

RAW VEGAN SPINACH-TOFU DIP / SPREAD

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!

SPINACH TOFU DIP

Steps:

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

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

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.

YUMMY VEGAN SPINACH ARTICHOKE DIP

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!