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Nuts and Twigs » Recipes » Vegan Dressings, Sauces, & Dips

Vegan Whipped Tofu With Sun-Dried Tomatoes

Published: Oct 9, 2024 · Modified: Jan 22, 2025 by Regi Pearce · This post may contain affiliate links · 2 Comments

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.

Jump to Recipe Jump to Video Pin Recipe
whipped tofu in a bowl; top view.

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.

Jump to:
  • Why You'll Love This Recipe
  • Ingredients
  • Variations
  • How To Make Vegan Whipped Tofu
  • Top Tips
  • Serving Suggestions
  • Storage and Reheating
  • Recipe FAQS
  • More Tofu Recipes
  • Vegan Whipped Tofu With Sun-Dried Tomatoes
  • Comments

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

top view of the ingredients for whipped tofu with sun dried tomatoes in individual plates and bowls.

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.

top view of the ingredients for whipped tofu with sun dried tomatoes in a blender.

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.

top view of the ingredients blended in a blender.

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.
top view of a plate with the whipped tofu and potatoes on top. A fork is leaning on the plate.

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

Can I make whipped tofu ahead of time?

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.

Can I freeze the whipped tofu?

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.

Is whipped tofu gluten-free?

Yes, the recipe itself is gluten-free. Ensure any additional ingredients or pairings, like bread or crackers, are gluten-free.

More Tofu Recipes

  • pesto tofu on a white plate.
    Baked Pesto Tofu
  • side view of vegan pesto grilled cheese sandwich with tofu on a plate.
    Vegan Pesto Grilled Cheese With Tofu
  • side view of Spicy Vegan Caesar Tofu Wrap halves stacked on a plate with potato chips on the side.
    Vegan Caesar Tofu Wraps
  • tofu scramble in a bowl side view
    High Protein Tofu Scramble

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.

side angled view of a bowl full of the whipped tofu ricotta.

Vegan Whipped Tofu With Sun-Dried Tomatoes

Regi Pearce
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course condiment
Cuisine Italian-Inspired, Vegan
Servings 2 cups
Calories 400 kcal

Equipment

  • Food Processor
  • Tamper
  • Vitamix blender

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
Get Recipe Ingredients

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.

Video

Notes

There is no need to press the tofu. Just drain well.
Use a tamper to push down the ingredients and get even blending if you're using a blender.
Nutritional information is only an estimation.

Nutrition

Calories: 400kcal | Carbohydrates: 26g | Protein: 26g | Fat: 24g | Saturated Fat: 3g | Sodium: 1201mg | Fiber: 7g | Sugar: 11g | Calcium: 301mg | Iron: 6mg
Keywords easy
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About Regi Pearce

Hello! I am Regi, the creator of Nuts & Twigs. I debunk the myths that vegan food is all nuts and twigs and offer plant-based scrumptiousness that goes far beyond that "rabbit food" stereotype. So grab your fork and put on your stretchy pants, 'cause you're gonna want seconds.

Reader Interactions

Comments

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    Recipe Rating




  1. Hailey says

    October 10, 2024 at 7:59 am

    5 stars
    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.

    Reply
    • Regi Pearce says

      October 10, 2024 at 11:11 am

      That sounds great!

      Reply

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I'm Regi.

Head nut, chief twig, and creator of Nuts & Twigs. My husband, Rob, and I live in Colorado. Here, you can expect delicious vegan recipes that make you realize that a life without cheese is not only possible but also worth living.

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