Tofu Spinach Dip Recipes

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.

SPINACH TOFU DIP

Steps:

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

SPICY BAKED TOFU AND SPINACH WRAP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
• Pour Buffalo wing sauce over tofu in a large bowl to cover completely and toss gently to coat; marinate tofu at least as long as it takes for your oven to reach temperature.
• Remove tofu from the bowl and spread onto the prepared baking sheet. Coat top of the tofu cubes with extra sauce and spray with cooking spray.
• Bake tofu in preheated oven for 10 minutes. Flip the cubes, spray tops again with cooking spray, and continue baking until firm, about 10 minutes more.
• Put 1 slice Swiss cheese atop each tortilla; heat in microwave oven to melt the cheese, about 30 seconds.
• Divide tomato slices between the tortillas; top with about 1/4 of the baked tofu and 1/4 of the spinach. Wrap tortillas around the fillings.

VEGAN SPINACH DIP (TOFU)

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 AND SESAME STIR-FRY

Steps:

• Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
• Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.