This Vegan Whipped Tofu with Sun-Dried Tomatoes is a delicious blend of creamy and savory. It’s light and has a rich flavor from sun-dried tomatoes. Spread it on toast, layer it in sandwiches, stuff some shells, or use it as a dip.
When I was younger, sun-dried tomatoes were a hard pass for me. Fast forward, and like many things I once hated, my taste buds did a complete 180.
Now, I love them. Seriously, vegan sun-dried tomato pesto? I could eat that stuff by the spoonful. Funny how one day I’m picking sun-dried tomatoes off my pizza, and now I’m practically drooling over anything with that flavor.
So call it whatever you like - whipped tofu, whipped tofu spread, whipped tofu dip, or even tofu ricotta. With so many ways to enjoy it, the name’s up to you.
For other easy-to-make tofu recipes, try Baked Pesto Tofu, Cashew Tofu Ricotta, and Vegan Red Curry Tofu Bowl.
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Why You'll Love This Recipe
- The whipped tofu gives you a smooth texture, while the sun-dried tomatoes bring a tangy, savory punch.
- With just a few simple ingredients, you can whip up this delicious spread in minutes—there are no complicated steps—just blend and enjoy.
- Use it as a spread, dip, or even as a filling for sandwiches, wraps, or pasta shells.
- I'm telling you from experience, it’s a crowd-pleaser that feels fancy but is super simple to make, so it’s great for parties, gatherings, or even just treating yourself.
Ingredients
Tofu - Use firm tofu for the best texture.
Sun-Dried Tomatoes - I recommend buying them in oil and then using the oil they come in to drizzle in the whipped tofu. If you buy them without oil, hydrate them in water for 15 minutes before placing them in the blender. You can also make homemade sun-dried tomatoes in the air fryer.
See the recipe card for details on quantities and all ingredients.
Variations
- Incorporate roasted garlic for a sweet, mellow garlic flavor.
- Add a pinch of crushed red pepper for a little heat and spice.
- Add chopped Kalamata olives for a briny, Mediterranean-style variation.
How To Make Vegan Whipped Tofu
There is not much to it - blend and serve, but here is the process in pictures. See the recipe card for details on the recipe.
Step 1: In a food processor or blender, add sun-dried tomatoes, a little of the oil,
tofu, nutritional yeast, lemon juice, garlic powder, herbs, and salt. Blend until smooth and creamy, scraping down the sides as needed.
Step 2: Taste the whipped tofu and adjust salt, lemon juice, or garlic to your liking. Use immediately in your favorite dishes, or store in an airtight container in the fridge for up to 4-5 days.
Top Tips
- If you’re using a blender, use a tamper to press the ingredients down while blending to ensure everything gets blended evenly.
- No need to press the tofu. Just drain the excess liquid.
Serving Suggestions
- Swap out the cashew tofu ricotta in Sun-Dried Tomato Bruschetta for this delicious whipped version.
- This is a great dip or spread, paired with crackers, pita bread, raw veggies, pickled items, large homemade air fryer croutons, and nuts for a perfect savory addition to a charcuterie board. Add a sprinkle of herbs, a drizzle of olive oil, and chopped sun-dried tomatoes on top for a visually appealing dip.
- Use it as a creamy filling for jumbo pasta shells, combining it with spinach or fresh herbs for a delicious plant-based stuffed pasta dish. Swap out the ricotta in Easy Vegan Stuffed Shells.
- Spread it over a pizza crust as a base sauce and place a dollop on top.
- I like layering a swath of the whipped tofu on a plate and placing roasted potatoes, tomatoes, zucchini, or any veggie on top. Garnish with green onions, some extra EVOO, and salt.
Storage and Reheating
- Store in an airtight container in the fridge for up to 4-5 days
- Since this is a cold or room-temperature dish, there’s no need to reheat it. You can serve it directly from the fridge, or if you prefer, let it sit at room temperature for about 10-15 minutes to soften slightly before serving.
Recipe FAQS
You can make it and store it in an airtight container in the fridge for up to 4-5 days. It tastes even better after sitting for a bit as the flavors meld together.
While it’s possible to freeze, the texture will change slightly upon thawing, becoming a bit grainy. It’s best enjoyed fresh or after refrigeration.
Yes, the recipe itself is gluten-free. Ensure any additional ingredients or pairings, like bread or crackers, are gluten-free.
What did you think?
Got a minute? I'd love for you to dive into the comments and rate this Vegan Whipped Tofu with Sun-Dried Tomatoes recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Whipped Tofu With Sun-Dried Tomatoes
Equipment
Ingredients
- 1 14 oz block firm tofu drained
- ½ cup sun-dried tomatoes oil-packed and chopped
- 2 tablespoons of oil from the sun-dried tomatoes
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 2 cloves garlic or 1 teaspoon of garlic powder
- 1 teaspoon Italian herb seasoning
- 1 teaspoon salt or to taste
Instructions
- Blend the Ingredients: Add the tofu, sun-dried tomatoes, oil, nutritional yeast, lemon juice, garlic powder, herbs, and salt to a food processor. Blend until smooth and creamy, scraping down the sides as needed. If using a blender, use a tamper to push down the ingredients for even mixing.
- Adjust Seasoning and Serve: Taste the whipped tofu and adjust salt, lemon juice, or garlic to your liking. Use immediately in your favorite dishes, or store in an airtight container in the fridge for up to 4-5 days.
Hailey says
I just tried this recipe, and it came out great! It was so easy and i used it in a wrap with roasted vegetables. I'll be making it again.
Regi Pearce says
That sounds great!