Vegan Jalapeno Popper Dip
This creamy, cheesy dip features tofu "bacon", jalapenos and vegan cheeses.
Servings: 10
Calories: 179kcal
Ingredients
Tofu "Bacon"
- 8 Ounces Extra-firm tofu, about 1/2 a block
- 2 Tablespoons Soy sauce
- 2 Tablespoons Maple syrup
- 1 Tablespoon Liquid smoke
- 1 Tablespoon Olive oil
- 1 teaspoon Smoked paprika
For The Rest of The Dip
- 8 Ounces Vegan cream cheese, I used Kite Hill
- 1 Block(15oz) Silken tofu
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/2 Cup Pickled jalapenos+ more for topping
- 2 Cups Vegan cheddar, divided
Instructions
- Preheat the oven to 375 degrees(F).
- First make the tofu "bacon". Squeeze as much liquid out of the tofu as you can. I just squeeze it over the sink. Don't worry about crumbling it, you will be crumbling it anyway.
- Finely crumble the tofu into a medium sized mixing bowl. Pour the soy sauce, maple syrup, liquid smoke, oil and paprika over the tofu. Toss to even coat the tofu crumbles in the seasonings.
- Evenly spread the tofu crumbles out on a large sheet pan. Bake for 15 minutes, toss and then bake for another 5 to 10 minutes or until the tofu is golden brown and firm.
- While the tofu bakes, make the dip. Add the vegan cream cheese, silken tofu, paprika, garlic, salt, pickled jalapenos and 1 cup of vegan cheddar to a food processor. Pulse until the mixture is completely smooth.
- Pour the dip into a 8x8 inch baking dish, spread out evenly.
- Top with the remaining vegan cheddar.
- Bake for 25 to 30 minutes or until golden brown and bubbly.
- Let cool for a few minutes. Top the dip with the tofu "bacon", and chopped pickled jalapenos if desired.
Video
Nutrition
Calories: 179kcal | Carbohydrates: 12g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 761mg | Potassium: 78mg | Fiber: 3g | Sugar: 4g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg