Whipped silken tofu is a creamy and tangy mixture that has an incredibly rich and velvety texture. You can think of it as vegan whipped feta. It brings that satisfying, slightly tangy kick to snack or appetizer plates that pairs well with all sorts of flavors. Try dipping some veggie sticks or use it as a spread for crostini.
More than just tofu
This recipe is far more than just tofu blended with lemon juice. It transforms silken tofu into something truly irresistible.
To really bring out that tangy flavor, you wanna use the zest of a full lemon. Then, add a drizzle of good olive oil to make it extra smooth and luxurious.
But the real trick is adding just the right amount of salt. It helps mask the subtle taste of soybeans that silken tofu can have, turning it into something creamy and crave-worthy.
Trust me, even your non-vegan friends will be amazed to learn it's tofu (and I'm not saying this lightly)!
Key ingredients
- Silken tofu: It's a creamy plant-based alternative to cheeses like feta or ricotta that provides a smooth texture once blended.
- Lemon juice and lemon zest: The juice adds acidity, while the zest enhances the overall flavor of the whipped silken tofu with a refreshing tang.
- Olive oil: High-quality extra virgin olive oil is key to adding richness and elevating the taste of the dip.
- Salt: The right amount of salt balances the flavors and masks the taste of soybeans in tofu.
Step-by-step instructions
- Step 1: Add all the ingredients to a food processor, starting with the drained silken tofu, lemon zest, a squeeze of lemon juice (not even a tablespoon), olive oil, and salt.
- Step 2: Blend until perfectly smooth and creamy.
Storage tips
If you're making the whipped tofu ahead of time or if you have leftovers, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
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The recipe
Whipped Silken Tofu
Ingredients
- 12 oz (340 g) silken tofu
- 1 organic lemon
- 1 squeeze of lemon juice
- 1 tablespoon olive oil
- ¼ teaspoon fine sea salt
Instructions
- Zest the lemon.
Pour away the excess water from the silken tofu pack. Add the silken tofu, lemon zest, a squeeze of lemon, olive oil, and salt to a food processor or blender.
Blend until perfectly smooth. Adjust seasoning with salt if needed.- Optionally, refrigerate the whipped tofu for 2 hours. This will make it a little firmer.
Nutrition
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Hi Elo! I'm a new vegan and I'm so glad to have found your recipes! Can I use a hand mixer to make this and your other recipes where it says to use a food processor? I don't have one and the my blender is a single serve blender that I'm not sure could do the job.
You can totally use a stick blender to make this recipe!☺️