Whipped Garlic and Herb Tofu Dip with Roasted Tomatoes

Posted on September 17, 2021

Whipped Vegan Feta with Garlic and Herbs Topped with Roasted Tomatoes

My vegan take on the whipped feta trend using creamy tofu. This dip is delicious, full of flavour and will have your friends and family guessing as to what it’s made of. Perfect for sandwiches or dipping. You won’t know this is tofu is it transforms from a bland block of soy into a delicious creamy dip!

What’s in the recipe?

Tofu- To replace the feta trend, I’ve used tofu. Don’t worry, this isn’t a bland flavour, by adding all of the other ingredients this is a delicious dip.

Herbs- I’ve used oregano, thyme and dill (all dried) for the tofu dip then topped it with fresh oregano leaves to garnish.

Garlic- This is a brilliant ingredient and would definitely recommend. If you want to use garlic cloves, add 3-4 whole cloves to the tray with the tomatoes, then once roasted, squeeze out the middle into the food processor and blend.

Tomatoes- Perfect to top this dip as all of the delicious sweet and tangy juice from the middle melts into the tofu dip

Olive Oil- Really recommend using extra virgin olive oil as it won’t need to be heated. It’ll have a better more refined flavour within the tofu and to garnish.

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Whipped Garlic & Herb Tofu with Roasted Tomatoes

My vegan take on the whipped feta trend using creamy tofu. This dip is delicious, full of flavour and will have your friends and family guessing as to what it's made of. Perfect for sandwiches or dipping.

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Prep Time 10

Cook Time 26

Servings 4 people

Ingredients

350 g tofu I use cauldron organic firm tofu block
1/2 lemon, squeezed just the juice
1 tbsp nutritional yeast optional
1 tsp salt
1 tsp cracked black Pepper
2 tbsp olive oil
1 tsp garlic
1 tsp oregano
1/ tsp thyme
3 sprigs fresh dill
chopped pickled gherkin a smallish sized one

Top with

200 g roasted cherry tomatoes with lots of salt
Toasted sourdough or crackers
1 tsp extra virgin olive oil
fresh herbs such as basil or oregano

Instructions

Start by whacking the oven up to 200ºC (fan) placing the tomatoes on a roasting tray, drizzle in olive oil and coat in a generous pinch of salt and roast for 25-30 minutes
In a food processor add all of the ingredients and blitz until creamy smooth, plate up then top with the roasted tomatoes, a generous glug of extra virgin olive oil, pepper, chilli flakes and fresh oregano or basil

Notes

This is perfect served with the tomatoes as the juicy sweet flavour combined with the zingy whipped tofu is perfect

If you want to be extra fancy add a tbsp of my Roasted Pepper and Chilli oil.

If you like this recipe why not try my Roasted Cauliflower Dip

Dressings and Sauces Lunch & Light Bites Recipe

Roasted Cauliflower and Garlic Dip

Posted on July 6, 2021

Cauliflower and Garlic Dip

Beautifully roasted cauliflower with roasted garlic blitzed into a creamy dip. This vegan friendly and gluten free recipe is so easy to make and creates a huge batch perfect for dipping homemade croutons or adding into salads and sandwiches in the week. If you’re going to a bbq or dinner party, whip this up and serve with crunchy veg and crisps for a delicious side.

What’s in the recipe?

Cauliflower- Don’t underestimate the humble cauliflower, because when it’s roasted it tastes delicious. Full of flavour and seasoned with salt, it works perfectly in this dip.

Garlic- I’ve used 1/2 bulb of garlic which works out at about 6 cloves of garlic. Don’t be concerned with that many cloves as the roasting process takes away the harsh taste of it and instead creates a delicious rich and smokey flavour to the recipe.

Olive oil- I love using olive oil in dips and when roasting veg as it creates a beautiful golden and smooth flavour.

Tahini- Much like you use tahini in hummus, I love adding it to this dip to add a creamier texture. If you don’t have tahini you could swap it for hummus, or just simple leave this ingredient out. Add 1 ice cube to the processor to help create a fluffy texture.

Paprika and Cumin- These spices are delicious with the cauliflower, however I’ve only added a small amount so the flavour of the cauliflower comes through. Make it, taste test and feel free to add a little more to suit your preference.

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Roasted Cauliflower and Garlic Dip

Easy cauliflower and garlic dip made by roasting the vegetables then blending with spices, olive oil and salt. Easy to make, makes a huge batch for the week. Just a few key ingredients to have this tasty dip.

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Prep Time 5

Cook Time 30

Servings 4 people

Ingredients

1 tbsp olive oil for the cauliflower
1 large head of cauliflower chopped into florets
6 cloves garlic around 1/2 bulb
2 tbsp olive oil
2 tbsp tahini
1 tsp smoked paprika
1/2 tsp cumin powder
1 tsp sea salt
1/2 cup ice cold water
1/2 small lemon squeezed

Instructions

Start by preheating the oven to 200ºC (fan) and chop the cauliflower head into florets and place into a large baking dish / tray with 1 tbsp olive oil and a pinch of salt and the garlic cloves
Roast for 30 minutes, turning and tossing in the oil halfway through baking
Allow to cool a little before adding to a food processor along with the cold water, roasted garlic, tahini, lemon juice, paprika, cumin, salt and olive oil and blitz until smooth
Taste test adding a little more paprika or cumin if preferred

Notes

Top with my delicious red pepper and garlic paste for an extra kick of flavour
Use my homemade zero waste croutons to dip into this
Ice cold water helps create a fluffy texture, so allowing the cauliflower to cool before blending really helps
You can add the roasted garlic skin, but if you would rather, squeeze the roasted garlic out of the skin when adding to the blender

If you like this recipe why not try my Roasted Pepper and Chilli Paste