I wanted a higher protein, plant-based dip for a carb-up that doesn't use chick peas or beans that require soaking ahead of time. Whipping up tofu gives a similar consistency to Greek yogurt when combined with a non-dairy milk, so I made that the base the added roast beetroot for flavour and colour, along with a few complementary herbs and spices to add more flavour and nutrients. It's a great dip to go with veggies or gluten-free crackers or chips!
Vegan Carb-Up Whipped Tofu and Roast Beetroot Dip Recipe
Ingredients:
- 3 small to medium beetroots, peeled and chopped into 1” pieces
- 2 garlic cloves, peels left on
- 1 teaspoon avocado oil
- 1 teaspoon ground sumac
- ½ teaspoon smoked paprika
- 2 sprigs thyme (or ½ teaspoon dried thyme ), plus more for garnish
- 175g extra firm tofu, crumbled
- ½ cup unsweetened coconut milk beverage (*Or any non-dairy milk.)
- 1 tablespoon nutritional yeast
- Zest and juice of 1 lemon
- Fine sea salt and freshly ground black pepper, to taste
- Optional garnishes: extra virgin olive oil, chopped roast pistachios, fresh thyme leaves.
Directions:
Spread beetroot on a baking sheet lined with a silicon sheet. Rub with avocado oil. Rub garlic cloves with some of the avocado oil and place on top of a couple of pieces of beetroot so it’s not in contact with the bottom of the pan. Roast until soft, around 20 minutes. Allow to cool.
In a blender, combine roast beetroot, tofu, sumac, nutritional yeast, coconut milk beverage, lemon zest and juice. Blend until smooth. Pour into a bowl and season to taste. Drizzle with olive oil (if using) and garnish with additional fresh thyme leaves, chopped pistachios. Serve with cut veggies and gluten-free crackers or chips.
Did you make this vegan carb-up vegan whipped tofu and roast beetroot dip recipe 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! :)
