Back for another round of tofu-based dip, this time a roast tomato basil balsamic dip. It’s reminiscent of a caprese salad but in vegan dip form, replacing the fresh mozzarella with tofu.
Vegan Keto Roast Tomato Basil Balsamic Tofu Dip Recipe
Ingredients:
- 3 medium tomatoes, halved
- 6 cloves garlic peeled
- Kosher salt and freshly ground black pepper, to taste
- 175g extra firm tofu, crumbled
- ½ cup unsweetened coconut milk beverage(*Or any non-dairy milk
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ⅛ teaspoon sweet paprika, plus more for garnish
- ¼ cup fresh basil leaves, thinly sliced (plus more for garnish)
- 1 teaspoon capers, drained
- Crushed red pepper flakes, for garnish
- Balsamic reduction, for garnish
Directions:
Preheat oven to 450°. Slice tomatoes in half and put in a baking dish. Place the garlic cloves on top of the tomatoes. Sprinkle with salt and pepper. Roast for 20-35 minutes on middle rack, or until caramelized.
After the tomatoes cool, remove the peels and seeds. Add tofu and coconut milk beverage to a high-powered blender of food processor. Pulse until smooth.
Add tomatoes, garlic, olive oil, and balsamic vinegar to food processor. Blend until smooth. Taste and more salt and pepper to taste then pulse until well combined. Add sliced basil and capers, and gently pulse until combined.
Pour into a bowl and drizzle with olive oil and garnish with chili flakes and more fresh basil for garnish. Serve with keto crackers, keto bread, keto tortilla chips or pork rinds.
Did you make this vegan keto roast tomato basil balsamic tofu dip recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
