This creamy silken tofu spread or dip with tahini and garlic is a vegan delight perfect for serving with crackers or as a dip for vegetable sticks.
This velvety, soft, silken tofu spread with tahini is a vegan delight that even meat-eaters will love.
I make many spreads, but this one has become my favorite lately. It's hard to find silken tofu here, or I'd make it weekly. When I do get it, half goes into this heavenly spread.
I enjoy it on crispbread, with homemade spelt crackers, or as a dip for veggies like carrots, kohlrabi, and peppers. Its creaminess, garlic, and balsamic vinegar hint are just perfect.
Check out more vegan tofu recipes, such as Sweet and Sour Tofu, Vegan Potato Curry with Tofu, and Soba Noodle Soup with Tofu.
Jump to recipe
Recipe ingredients
Silken tofu (the Amazon affiliate link opens in a new tab): Japanese silken tofu is very soft and jiggly and made without draining or pressing. It's perfect for dips, spreads, sauces, and salad dressings. This tofu is also suitable for vegan puddings and desserts and can be used as an egg substitute in baking.
Tahini (the Amazon affiliate link opens in a new tab) is a thick paste made from ground sesame seeds. It's commonly used in Middle Eastern dishes and has a rich, nutty flavor. Use tahini to make more spreads, such as the Red Pepper White Bean Dip or our favorite Hummus (Low-Calorie).
Other ingredients: Soy sauce, balsamic vinegar, and garlic.
See the recipe card for full information on ingredients and quantities.
How to make silken tofu spread?
Simply blend all the ingredients in the food processor until completely smooth. Transfer to a serving bowl and enjoy with crackers, bread, and vegetable sticks.
Storage
Refrigerate the tofu spread or dip in an airtight container for 3-4 days. Give it a good stir before serving.
Silken Tofu Spread or Dip
Ingredients
- 5.5 oz silken tofu
- 1 heaped tablespoon tahini
- 1 tablespoon soy sauce
- 1-2 teaspoons balsamic vinegar to taste
- 1 garlic clove grated
- fine sea salt to taste
Instructions
- Blend: Place all the ingredients in the food processor and blend until completely smooth. Adjust the taste.5.5 oz silken tofu/ 150 g + 1 heaped tablespoon tahini + 1 tablespoon soy sauce + 1-2 teaspoons balsamic vinegar + 1 garlic clove + fine sea salt to taste
- Enjoy with crackers, on crispbread, and/or with veggies.
Notes
- Preheat the oven to 200ยฐC (400ยฐF).
- In a bowl, combine 1 โ cup/ 200 g whole spelt flour (or whole wheat) + 3 tablespoon mixed seeds + 1 ยฝ teaspoon baking powder, and ยพ teaspoon salt. Stir in 1 tablespoon of olive oil and ยฝ/ 120 ml of water, then knead until smooth.
- Roll: Place the dough on parchment paper and roll it into a thin rectangle with a rolling pin, turning the paper to ensure an even thickness. Move the parchment paper with the dough onto the tray.
- Cut: Use a pizza cutter or knife to slice the dough into cracker shapes.
- Bake for 20 minutes until the crackers are lightly golden and crispy.
Evi @ greenevi says
These crackers and the spread sounds so delicious! I just have a box of silken tofu in the fridge, I will make this spread now ๐
Adina says
Oh, that would be great! Let me know if you like it!
Anu-My Ginger Garlic Kitchen says
Yum! These crackers look perfect, Adina. Love how healthy and delish they are! ๐
Adina says
Thank you, Chris.
Chris Scheuer says
Yum, sounds like a delicious appetizer and healthy too! What a great combination!
Adina says
Thank you, Angie. Eating them with soup sounds great!
Angie@Angie's Recipes says
What a brilliant idea, Adina. Those wholegrain spelt crackers would be marvelous with some steaming hot soup too.