I made sourdough bread today. [At this point, you may be wondering, What does this have to do with legumes? But stay with me.] I adore bread, and I was thinking, what could make this even better? Answer: Creamy sun-dried tomato tofu spread. Super quick to make and a nice filling, light spread for toast or sandwiches.
I say spread, but you could of course also use this as a dip for vegetables, crackers… or simply eat it with a spoon.
Creamy Sun-Dried Tomato Tofu Spread
Course: Appetizers, SnacksDifficulty: Easy4-6
servings5
minutesThis sun-dried tomato tofu spread is satisfying, simple, and packed with good ingredients. It only takes a few minutes to make, so what are you waiting for?
Ingredients
1 16-oz. block of tofu – you’re going to basically blend it to a purée, so don’t worry too much about the firmness level
60 g (~1/4 cup) oil-packed sun-dried tomatoes
2 Tbs freshly squeezed lemon, or to taste
Freshly ground pepper, to taste
Splash of milk of your choice to help blend – unsweetened soy milk works well with tofu but honestly use whatever you have in your fridge
A splash of olive juice, optional – if using olives as an add-in, olive juice adds a nice, more nuanced kick than plain salt while also serving as a liquid to help get things blending
Salt, to taste
- Optional Add-Ins (but I highly recommend you add at least some!)
Your favorite olives, chopped – garlic jalapeño olives, anyone?
Carrot, diced or small half-moons
Chives or green onions, thinly sliced
More sun-dried tomatoes, chopped – I like this because it adds the excitement of biting into little tasty bits of sun-dried tomato
Sprinkle of nutritional yeast
Herbs like cilantro, basil, etc., chopped or minced
Really anything you are craving and/or have too much of in your fridge! 🙂
Directions
- To a high-powered blender or food processor, add the tofu, sun-dried tomatoes, lemon juice, ground pepper, and a splash of oilve juices if using. Start to blend to your desired consistency and add a touch of milk (of your choice) as necessary.
- Once your desired consistency is achieved, scoop the contents into a medium-large bowl. Add whatever add-ins are calling to you and mix well.
- Taste for seasoning and salt as needed. I don’t know what you decided to add or how salty you like things, so I can’t really recommend an amount – let your taste buds guide you! Mix the salt in well and taste again to decide if you want to add anything else. Maybe you need more olives, an extra squeeze of lemon, a dash of hot sauce, or ______ (fill in the blank). Go for it!
- I highly recommend toasting the bread before smearing on this spread. Or if you have a toaster oven (or want to go all in and even heat up a regular-sized oven), this is also really nice to spread on the bread and then pop it in the toaster oven.
- Feast!
Notes
- If using canned black or green olives (as opposed to jarred olives or ones from an olive bar), these can be less flavorful and the juices pack less of a kick, so you may want to use more salt.
- Follow your taste and “texture buds” with the add-ins. Go for more or less as suits your cravings.
- You could definitely use silken tofu for a potentially smoother consistency. Adjust seasonings as needed (read: taste as you go, who cares if there is hardly any left by the time you finish as long as you enjoyed the process!).
Like I said, this doubles as a dip, so feel free to get creative!
In the mood for super simple but tasty dips and spreads? Why not try this artichoke dip/spread? Or how about this olive-y bean dip?
