Whipped Tofu

Mira Weiner
Aug 31
2 min read

a delicious and creamy dip with roasted tomatoes and herby pesto!

Silken tofu is a soft, delicate form of tofu made by coagulating soy milk without curdling it, giving it a smooth, custard-like texture. Despite its light consistency, it is nutrient-dense and offers several health benefits. It is a rich source of high-quality plant-based protein, providing all nine essential amino acids, is packed with iron, calcium and magnesium. Silken tofu is naturally low in calories and saturated fat while being cholesterol-free, which supports heart health. It also contains beneficial isoflavones—plant compounds linked to hormone balance, bone health, and reduced risk of certain chronic diseases. Its versatility allows it to be used in both sweet and savory dishes, from smoothies and soups to desserts and dressings, making it an easy way to boost nutrition in everyday meals.

Ingredients for the whipped tofu

600g Tabu Foods silken tofu (two blocks)
½ cup raw cashew nuts, soaked for at least an hour
1 garlic clove, roasted (can sub ½ tsp garlic powder)
5 tbsp lemon juice
4 tbsp nutritional yeast
2 tbsp good quality olive oil
2 tsp apple cider vinegar
2 tsp maple syrup
2 tsp Tabu Foods shiro miso (white miso)
1 tsp onion powder
1/2 tsp chilli salt

Ingredients for the roasted tomatoes

2 punnets mixed baby tomatoes, I used a mix of rosa and exotic
1 bulb of garlic, sliced lengthways
Pinch of chilli flakes
Pinch of pink Himalayan salt
Olive oil for roasting

Ingredients for the basil and mint pesto

2 cups fresh basil
1 cup fresh mint
1 clove garlic
½ cup cashew nuts (can sub with sunflower seeds)
½ cup lemon juice
1/3 cup good quality olive oil
2 tbsp nutritional yeast
Generous pinch of pink Himalayan salt and black pepper to taste

Serve with:

Bagel seasoning

Method

1. Pre-heat the oven to 180C. In a roasting dish combine the tomatoes, olive oil, chilli flakes and salt. Mix well. Add the garlic on top of the tomatoes, drizzle with olive oil and a pinch of salt. Roast for 30-40 minutes. Once roasted, I used a garlic clove for the tofu dip and squeezed the remaining garlic into the tomatoes and mixed well.

2. To make the whipped tofu – add all the ingredients into a blender and blend until smooth and creamy.

3. To make the pesto – add all the ingredients into a blender and blend until smooth and creamy.

4. Let’s assemble – start with spooning the tofu dip onto a beautiful bowl or platter. Top with the tomato and garlic mix, and it’s juices (the best part) and dollop the pesto on top. Enjoy with freshly baked sourdough bread for scooping!