Name: Whipped Tofu Butterbean Dip with Sticky Tomatoes (Vegan High-Protein)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp olive oil; 200g cherry tomatoes, halved; 3 garlic cloves, crushed; Salt and pepper; 200g extra-firm tofu; 1 tin butterbeans (400g for the beans and liquid); 2 tbsp lemon juice (1 lemon); 2 tbsp extra virgin olive oil; 3 tbsp runny smooth tahini; 1 large garlic, peeled; 1 tsp ground cumin; Sourdough or other bread; Pine nuts; Spring onion, sliced

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This Whipped Tofu Butterbean Dip with Sticky Tomatoes recipe is ready in 15 minutes and tastes amazing for summer. It’s a great high protein plant-based dip to share or make for the week ahead.

I love a good dip, hummus or spread so for this recipe, I made something a little extra special and have made a tofu and bean dip. This adds even more plant-based diversity to the recipe, while adding protein, fermented gut-healthy goodness and it tastes amazing. It’s creamy, thick and smooth and the juicy tomatoes on top are garlicky, sticky sweet and so perfect in summer. Scoop this up with bread, or serve it on toast or crackers as snacks, or I love it as breakfast, too. Make up extra dip to use instead of hummus for dipping in other vegetables or with salad bowls.

A plate of butterbean dip and tomatoes — Whipped Tofu Butterbean Dip with Sticky Tomatoes

Why will I love this recipe?

This dip is amazing:

Creamy, smooth, thick
Tangy, zesty yet subtle
Ideal instead of hummus
Packed with plant-points and diversity
Fermented gut-healthy goodness from tofu
Great for snacks and to share
Easy to make in 15 minutes
The dip is great for preparing ahead of time
The tomatoes are sticky, juicy and garlicky
Delicious warm or cold
Naturally plant-based, gluten-free, nut-free, egg-free and dairy-free
Delicious scooped with bread or crackers
Great served on toast
Delicious with crudites
The dip comes together in one blender in 5 minutes or less
The tomatoes cook in one pan

If you already love the sound of this dip, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

A pan of juicy tomatoes — Sticky Tomatoes

A bowl of whipped tofu bean dip — Sticky Tomatoes

What ingredients do I need?

You can see the ingredients with weights in the recipe card and see my favourite recommended products in the “shop the recipe” section.

For the tomatoes:

Olive oil: for frying off, or use avocado oil, for example.
Cherry tomatoes: these are great in summer and taste even better as they are in season. Any smaller tomatoes are good here.
Garlic: to make these tomatoes really garlicky and rich.
Salt and pepper: for flavour.

As for the whipped dip:

Extra-firm tofu: make sure this is the extra0firm kind of tofu and give it a pat dry to remove an excess water.
Butterbeans: these are really plump and juicy and make for a great dip. You can also swap these for cannellini beans or chickpeas, if you prefer.
Lemon juice: for tang and zes.
Extra virgin olive oil: when using it for dressings and dips, always opt for a higher quality, richer coloured olive oil to add more flavour.
Tahini: a classic hummus ingredient, sesame seed paste aka tahini is creamy, rich and “nutty” while being nut-free. It adds a smoothness and richness to the dip.
Garlic: as above, for flavour.
Ground cumin: to add the subtle but classic hummus flavour we all love. You can play around with this and add turmeric for colour, smoked paprika for richness, chilli powder for heat.

And to serve, I like to scoop this up with bread, while adding some pine nuts, spring onion and black pepper on top – but these are optional.

Close up of sticky tomatoes and dip — Whipped Tofu Butterbean Dip with Sticky Tomatoes

Bread and a plate of dip with tomatoes — Whipped Tofu Butterbean Dip with Sticky Tomatoes

Is this gluten-free and nut-free?

This recipe is naturally gluten-free, please check the bread or crackers that you serve alongside it. Keep this nut-free by skipping the pine nuts on top or swapping them for sunflower seeds.

How do I make this?

This recipe is easy to make in a few steps:

Heat the olive oil, tomatoes and garlic in a pan: and allow to turn juicy and sticky.
Add all of the whipped dip ingredients to a blender: and process until really smooth.
Spread the dip onto plates and top with the tomatoes: enjoy with bread and crackers.

Bread swirled through dip and tomatoes — Whipped Tofu Butterbean Dip with Sticky Tomatoes

A plate of whipped tofu bean dip and tomatoes with bread — Whipped Tofu Butterbean Dip with Sticky Tomatoes

How long will it last?

Once dished up, enjoy straight away, or keep the tomatoes and the tofu dip in separate containers in the fridge for 2-3 days.

Close up of bread, dip and tomatoes — Dip and Tomatoes with Bread

What other recipes can I try?

For more ideas for summer snacks and light meals: