Tomato Salad and Herby Tofu Cream Cheese (Vegan)
Fresh, vibrant and ready in 10 minutes, this Tomato Salad and Herby Tofu Cream Cheese is ideal for sharing this summer. Celebrate summer produce and pack in some plant-based fibre and protein, too.
This is the ultimate sharing platter for picnic, BBQs or when you have friends/family over and want something fun but impressive to eat. The base is a herby spin on my much-loved Tofu Cream Cheese topped with an array of beautifully coloured and shaped tomatoes. This recipe was purely inspired by a delivery of Isle of Wight Tomatoes, which truly are the best this time of year. I use a range of varieties, colours, shapes and sizes to really make this salad really special yet so simple.
Why will I love this recipe?
This is so good:
- Whipped herby tofu cream cheese spread
- Like hummus and cream cheese combined
- Lots of fresh summery tomatoes
- Use different colours, varieties and shapes
- Perfect for summer sharing
- Bring to picnics, BBQs etc
- Everyone will love it
- Naturally a great source of fibre
- High in protein
- Requires no cooking
- Can be made ahead of time
- Really simple to make
- Great to eat with breads or toast
- Also delicious on its own
- Use the cream cheese for other recipes
- Naturally plant-based, egg-free and dairy-free
- Gluten-free and nut-free
- With healthy fats
- Vibrant and impressive to look at
If you already love the sound of this recipe, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the dip:
- Super firm tofu: this is also called firm tofu. Simple drain the tofu and pat dry before breaking apart and adding it to the blender.
- Fresh herbs: I use mainly basil with some chive but if you like other herbs, feel free to add those in as well.
- Nutritional yeast: for the cheesiness which turns this dip into a “cream cheese”.
- Extra virgin olive oil: the better the quality, the better the flavour.
- Runny smooth tahini: this adds a lovely smoothness.
- Roasted garlic: I use the paste from Belazu or you can use garlic granules, too.
- White miso paste: for a rich umami flavour.
- Lemon: for the freshness and tang.
- Dairy-free milk: unsweetened plant-based milk to thin the mix so it blends into a creamy mix.
- Salt and pepper: to season.
As for the salad:
- Fresh tomatoes: I use a mix of colours, shapes and varieties from my Isle of Wight Tomatoes delivery.
- Pickled red onions: like these ones here.
- Fresh basil, sesame seeds: to garnish.
- Toast or bread: to serve. Pitta breads would also be really good here or homemade flatbreads.
Is this gluten-free and nut-free?
This is naturally gluten-free and nut-free, just check your breads.
How do I make this?
This is ready in a few steps:
- Add the cream cheese ingredients to a blender: and process until smooth.
- Pop the cream cheese in the fridge: to firm up slightly.
- Slice the tomatoes: into various sizes.
- Spread the cream cheese onto a large plate and top with the tomatoes: and then go in with the pickles, olive oil, fresh basil and sesame seeds.
- Enjoy as it is or with breads: or keep for later.
How long will it last?
If you are making this for later, keep the cream cheese and tomatoes separately. The cream cheese will keep for 3-5 days in a sealed container in the fridge and the tomatoes are best chopped fresh as sometimes the middles leak out!
What other recipes can I try?
For more summer sharing ideas:
- Tofu Cream Cheese Tomato Toasts
- Mediterranean Style Loaded Sweet Potato Nachos
- Smashed Potato Bean Salad with Tahini Yoghurt
- Chickpea Caesar Pasta Salad
- Guacamole Pasta Salad
Tomato Salad and Herby Tofu Cream Cheese (Vegan)
Fresh, vibrant and ready in 10 minutes, this Tomato Salad and Herby Tofu Cream Cheese is ideal for sharing this summer. Celebrate summer produce and pack in some plant-based fibre and protein, too.
Ingredients
For the Cream Cheese:
- 300g super-firm tofu
- 1 small bunch fresh herbs e.g. basil and chive
- 3 tbsp nutritional yeast
- 2 tbsp extra virgin olive oil, plus extra to serve
- 1 tbsp runny, smooth tahini, or more olive oil
- 1 tsp roasted garlic paste or dried garlic powder
- 1 tsp white miso paste
- ½ lemon, juiced
- 2-4 tbsp unsweetened dairy-free milk, if needed
- Salt and pepper
For the Salad:
- A few handfuls fresh tomatoes, all sizes and shapes
- Pickled red onions
- Fresh basil
- Sesame seeds
- Toast, or bread
Instructions
- Start by making the cream cheese. Drain the tofu and pat it dry before tearing apart into small chunks and adding to blender with the rest of the ingredients (start with 2 tbsp of milk) and blend until smooth. Stop to scrape down the sides as necessary and add more milk to make a smooth texture.
- Transfer the cream cheese to a bowl and place in the fridge to firm up. Or, place in a sealed container and keep in the fridge for 3-5 days.
- Slice the tomatoes.
- Spread about half of the cream cheese onto a plate and then pile up the tomatoes. Drizzle with olive oil and add some pickles, basil, sesame seeds and black pepper.
- Enjoy with some bread or toast.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Tomato Salad and Herby Tofu Cream Cheese so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With tomato love x
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