Sriracha Red Pepper Tofu Dip

This tofu based dip is healthy, creamy, easy to make and full of flavor with just the right amount of spice. Use it on your favorite sandwiches, wraps, salads, crackers, chips, bowls and more!

Prep Time15 mins

Chill time to set2 hrs

Total Time2 hrs 15 mins

Course: dinner, dips and spreads, Lunch, Snack

Cuisine: Gluten Free, North American, Vegan, Vegetarian

Keyword: cashew dip, cashew spread, dairy free, red pepper, roasted red pepper, spicy dip, spicy sauce, sriracha, tofu dip, tofu sauce, vegan cream cheese

Servings: 3 cups

Ingredients

1 block Extra firm tofu, rinsed & cubed
1 Red pepper, de-seeded and roughly chopped
1 Large onion, peeled and roughly chopped
½ cup Cashews, raw
2-3 tbsp Sriracha *more for extra spice, stick to 2 tbsp for a mild version
2 Lemons, juiced ~4 tbsp
½ Lemon, zest
2 tbsp Olive oil + 1 tsp for frying
2 tbsp Water
2 tsp Sea salt

Instructions

In a non stick pan, heat 1 tsp of olive oil over medium heat
Add tofu, red pepper and onion to the pan and stir fry until onions are translucent and tofu is browned
While the tofu and vegetables are frying, add the cashews, water, sriracha, salt, lemon juice and zest and olive oil to a Vitamix or high powered blender
Add the cooked tofu and vegetables to the blender and mix on high speed until a smooth consistency is found throughout (stop and scrape down the sides, or use the tamper as needed)
Scrape out into a lidded, airtight container that holds at least 3½ cups and let cool for 15 minutes
Place the lid on the container and refrigerate for 1½-2 hours until set
When the dip is set, it will be creamy, thick and packed with flavor! Use it on your favorite sandwich, wrap, bowl, crackers, chips and more! Enjoy!

Notes

Store in an airtight container for ~1 week in the fridge. Best if enjoyed within 5 days.