Creamy Tofu and Pea Spread with Lemon and Dill
Make this creamy tofu and pea spread with sweet green peas, lemon, and dill. This easy oil-free vegan spread doubles as a dip for crispy tortilla chips.
Servings: 4
Calories: 132kcal
Equipment
Ingredients
- 1 cup frozen green peas
- 1 14 oz. firm tofu, drained
- 1 clove garlic, minced
- 2 Tablespoons lemon juice
- 2 Tablespoons nutritional yeast
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon fresh dill (or ½ teaspoon dried dill)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 to 3 Tablespoons water (as needed)
Instructions
- Add frozen green peas to a small pot with water and gently boil for 3 to 5 minutes. Drain and rinse under cool water.
- Add all ingredients to a food processor and process until smooth and creamy. Taste and adjust seasonings as necessary.
- Chill pea spread mixture in the fridge for 30 minutes. Enjoy!
Notes
- Scrape before you splash. If the blade spins while the tofu clings to the sides of the bowl, stop and scrape it back toward the blade. Often that’s all it takes to get things moving. Adding water too early is the quickest way to turn a spread into a sauce.
- Taste it with what you’ll serve it on. A spoonful straight from the processor tastes different from a thin layer on toasted sourdough. Try a bite that way before adding the final pinch of salt or squeeze of lemon.
- Leftovers. Store leftovers in an airtight container in the fridge for up to 4 days. Give it a stir before serving. Freezing is not recommended.
Nutrition
Calories: 132kcal | Carbohydrates: 10g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 152mg | Potassium: 187mg | Fiber: 4g | Sugar: 3g | Vitamin A: 404IU | Vitamin C: 18mg | Calcium: 138mg | Iron: 2mg
