Whipped Tofu Dip with Summer Peppers

Whipped Tofu Dip with Summer Peppers

By Meijie (Mei) Liao | @daywithmei

The combo of peak summer produce + something creamy + something crunchy is a guaranteed crowd-pleaser.

INGREDIENTS:

  • Firehook Classic Sea Salt Crackers
  • 8 oz sweet peppers
  • 1 tbsp olive oil
  • 14 oz firm tofu
  • 1/2 lemon, juiced
  • 1 tbsp miso
  • 1 tbsp peanut butter
  • 1 tsp kosher salt
  • 1 scallion, thinly sliced

INSTRUCTIONS:

  1. Heat the oven to 425F.
  2. Add the sweet peppers and olive oil to a sheet tray along with a generous pinch of salt. Toss to coat evenly then roast at 425F until charred, 15 to 20 minutes.
  3. Let the peppers cool then stem and chop into bite size pieces.
  4. In a blender, combine the firm tofu, lemon juice, miso, peanut butter, and kosher salt. Blend on high speed until completely smooth. Taste and add more salt if desired.
  5. Transfer the blended dip to a serving bowl and top with the roasted peppers and scallions. Serve with Firehook Classic Sea Salt Crackers and vegetables for dipping.
  • Classic Sea Salt

    Classic Sea Salt

    Classic Sea Salt

    $6.99 USD
    $6.99 USD
    Just a few simple ingredients plus a sprinkle of sea salt make up our most versatile cracker.
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INSTRUCTIONS:

  1. Heat the oven to 425F.
  2. Add the sweet peppers and olive oil to a sheet tray along with a generous pinch of salt. Toss to coat evenly then roast at 425F until charred, 15 to 20 minutes.
  3. Let the peppers cool then stem and chop into bite size pieces.
  4. In a blender, combine the firm tofu, lemon juice, miso, peanut butter, and kosher salt. Blend on high speed until completely smooth. Taste and add more salt if desired.
  5. Transfer the blended dip to a serving bowl and top with the roasted peppers and scallions. Serve with Firehook Classic Sea Salt Crackers and vegetables for dipping.