Spicy Asian umami in dip form. That’s what I was going for with this sriracha roast red pepper tofu dip. It’s a perfect starter for an Asian themed dinner party or a nice spread to add to a sandwich or wrap.

Vegan Keto Sriracha Roast Red Pepper Tofu Dip



  1. Heat broiler on high. Rub onion and red pepper with avocado oil and place cut sides down on a rimmed baking sheet. Broil until charred, 4 to 5 minutes. Cover peppers with foil or a silicon mat, and allow to rest until cool enough to handle. Peel off skin from peppers and discard.

  2. While vegetables are roasting, add the soaked cashews, garlic, non-dairy milk, sriracha, salt, miso, olive oil, lemon juice and zest to a high-powered blender.

  3. Add the tofu and vegetables to the blender and mix on high speed until smooth, stopping and scraping down the sides as needed.

  4. Scoop out into a lidded, airtight container that holds at least 3½ cups and allow to cool for 15 minutes.

  5. Place the lid on the container and refrigerate for 1½-2 hours to allow flavours to fully blend. Serve with crackers, chips or cut veggies, or use it as a spread on sandwiches or wraps.