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Edamame Tofu Dip

By Melissa Clark

Updated May 8, 2023

Edamame Tofu Dip
Andrew Scrivani for The New York Times
Total Time
5 minutes
Rating
4(249)
Comments
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Dairy-free, tahini-free, and rich in protein, this zesty, kid-pleasing dip is a lively, pale green alternative to hummus. Serve it with rice crackers, sliced daikon and/or carrot sticks as a dip, but it’s also thick enough to spread on bread or a pita as a sandwich filling. It will keep for three days in the fridge.

Featured in: No PB&J Allowed? Put Dips Into Lunchboxes

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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.

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Preparation

  1. Step 1

    Place edamame, ginger and scallion in bowl of a food processor and process until everything is finely chopped, about 30 seconds.

  2. 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.

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Ratings

4 out of 5
249 user ratings
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Comments

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.

NYC Nancy

I added waaaay more ginger than listed, and doubled the recipe overall. Huge hit with the family.

chelsea

A good base, but needed some significant additions: I added 4x the ginger, zest and juice of one lemon, more salt and soy sauce than directed, and a dash of red wine vinegar. After all this, it was really good.

Jess

Note that edamame beans should be cooked to be safe for consumption!

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