Edamame Tofu Dip
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1½ cups
- ½cup shelled edamame, defrosted if frozen
- ½teaspoon grated fresh ginger root
- 1scallion, thinly sliced
- ¼teaspoon toasted sesame oil, more to taste
- 1teaspoon soy sauce, more as needed
- ½of a 14-ounce block firm tofu (7 ounces), patted dry and cubed
- ½teaspoon fine sea salt
- Freshly cracked black pepper, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
133 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 15 grams protein; 231 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place edamame, ginger and scallion in bowl of a food processor and process until everything is finely chopped, about 30 seconds.
- Step 2
Add remaining ingredients and process until smooth, about 1 to 1½ minutes, scraping down sides of bowl as necessary. Taste and add a few more drops of soy sauce or sesame oil, or both, if needed.
Private Notes
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Cooking Notes
Clare
Really good with whole-wheat walnut breadsticks, or sliced cucumber. I usually add a bit more soy sauce and sesame oil than called for.
Carolyn
Added extra ginger (upped the amount to 2 tsp) and red pepper flakes for more spice
Lauren
Needed a lot more salt and soy sauce and turned out a different color but I think could be a good vegan ricotta. Love it on veggies and bread.
Jess
Note that edamame beans should be cooked to be safe for consumption!
Grace
Added more ginger as I love anything with extra ginger, and this was great with bagel chips. It could definitely become a good schmear on a sesame bagel.
mishiv
I felt like the sesame oil overpowered the ginger. I wouldn't make this again without some adjustments. Bummer, as I was really looking forward to this.
Nicole
Made it today with smoked tofu with roasted onions. It was good. Greetings from Germany:-)
Nicole
I made it today, and used smoked Tofu with roasted onions. It’s good :-) greetings from Germany
Rebecca
Simple and tasty. I doubled the ginger and sesame oil, and will try the red pepper flake addition next time. It's nice to see a low-FODMAP recipe.
Peggy
I really like this recipe, but I did modify it. I used silken tofu which I think is the key to get a smoothy dreamy texture. I also added a little bit of miso, squeeze of lemon, a little shoyu, red pepper flakes and a little bit of sriracha sauce. To thin it out a little, I added a little bit of water. I would highly recommend you modify a little here and there to match your taste, but the recipe base is solid. It is filling, healthy, and great with crudites.
Jenni
This is great. Suspect it could be easier with silken tofu. My tofu was quite woolly and it puréed fine with the Bamix but the result was a bit dry. Simply added a bit of hot water as many good hummus makers do.
JC Bishop
Too DRY so I added a bit more sesame oil and 1/2c plain whole yogurt-much better still chunky but not lumpy. Also then must adjust to taste- another 1/2 tsp ginger and soy sauce and some red pepper flakes for me. Let it sit for a few hours -optimal!
Kathy
Used extra-firm tofu and maybe I dried it too much but impossibly thick. Kept adding more oil and soy sauce till flavor got too intense so finally thinned it more with water. Still a thick paste but doable and my guests loved it with pitas and veggie sticks.
swarthmore
Added more ginger and soy sauce as others suggested and some miso. Tasty high protein dip as an alternative to hummus. Would make again.
JDR
Good as is, but then we punched it up a little with more sesame oil, a squeeze of lemon and some chili sauce for heat. Also end product makes a very small amount so I’d double the recipe, plus uses up a whole block of tofu.
TS
Wasabi (about 1/2 tsp) is a great addition to this. Real wasabi though, not the horseradish stuff
Lea
Wasabi is a type of horseradish
Lauren
Needed a lot more salt and soy sauce and turned out a different color but I think could be a good vegan ricotta. Love it on veggies and bread.
Heather
This was a lovely recipe. I added quite a bit more soy sauce and a little more sesame oil to make the consistency slightly smoother. Used as a dip for raw veggies and a sandwich filling on crusty bread.
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