Beetroot Tofu Cream Cheese with Broccolini (Vegan)
This vibrant delicious Beetroot Tofu Cream Cheese with Broccolini is a great sharing dish that’s naturally high in protein and fibre and is vegan. Serve this with freshly toasted sourdough and enjoy.
Welcome to a new mini series all about loaded dips and spreads. This one has a deliciously vibrant beetroot base made with tofu and miso with garlic and lemon, all topped with tenderstem broccoli and cabbage. I love to serve this with some toasted sourdough bread and fresh herbs on top for a real show-stopper sharing platter that is secretly very easy to make. Plus, you can make the dip ahead of time.
Why will I love this?
This loaded dip is so good:
- Naturally vibrant purple from the beetroot
- Cream cheese made from tofu with no nuts
- Topped with pan-fried cabbage and broccoli
- Packed with antioxidants, vitamins and minerals
- Naturally vegan, egg-free and dairy-free
- Easy to make ahead of time
- Ideal for sharing over summer and beyond
- High in protein
- Dip made from tofu
- High fibre
- Veggies!
- Gluten-free and nut-free
- Everyone will love it
- Uses pre-cooked beetroot (much easier)
- Loaded with plant points
- Serve with toasted bread, pittas or on its own
- Great as part of a picky dinner or mezze meal
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.
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:
- Extra-firm tofu: oat dry and remove any excess liquid in the pouch.
- Pre-cooked beetroot: one without vinegar.
- Nutritional yeast: for a rich flavour and that cream “cheesiness”.
- Extra virgin olive oil: the better the quality, the better the flavour.
- Roasted garlic paste: this is so good for adding a rich slightly sweet garlic flavour. If you don’t have this, you can use fresh garlic.
- White miso paste: for rich umami flavour.
- Lemon: the zest and juice add a lovely fresh flavour.
- Salt and pepper: to season.
And for the toppings:
- Tenderstem broccoli: you can use regular broccoli if you don’t have the stemmed variety.
- Sweetheart cabbage: or use regular white cabbage.
- Garlic: fresh or roasted.
- Lemon: for a lovely freshness.
- Pomegranate: for a pop of colour.
- Bread: your favourite bread e.g. sourdough or pitta would also be great.
- Fresh mint: for a pop of colour.
- Sesame seeds: for some texture on top.
Is this gluten-free and nut-free?
This is naturally gluten-free, just check that your bread is GF. This is also nut-free.
How do I make this?
This is ready to go in a few steps:
- Add the dip ingredients to a small blender: and process until really smooth.
- Pan fry the broccoli and cabbage: until just tender.
- Spread the cream cheese over a platter: or use small plates.
- Top with the broccoli mix and decorate with pomegranate: and serve with breads.
How long will it last?
To make this last, store the broccoli and the dip separately in containers in the fridge for 2-3 days.
What other recipes can I try?
For more dips and spreads:
- Charred Courgettes with Lemon Tofu Cream Cheese
- Tomato Salad and Herby Tofu Cream Cheese
- Creamy Beetroot Bean Dip
- Chargrilled Courgettes with Creamy Butterbean Dip
- Tomato Bruschetta Salad on Herby Hummus
Beetroot Tofu Cream Cheese with Broccolini (Vegan)
This vibrant delicious Beetroot Tofu Cream Cheese with Broccolini is a great sharing dish that’s naturally high in protein and fibre and is vegan. Serve this with freshly toasted sourdough and enjoy.
Ingredients
For the Beetroot Cream Cheese:
- 200g extra-firm tofu
- 100g pre-cooked beetroot, chopped
- 2 tbsp nutritional yeast
- 2 tbsp extra virgin olive oil
- 1 tsp roasted garlic paste or garlic powder
- 1 tsp white miso paste
- ½ lemon, juiced and zested
- Salt and pepper
For the Toppings:
- 1 tbsp olive oil
- 100g tenderstem broccoli, halved and trimmed
- 100g sweetheart cabbage, shredded
- 1 garlic clove, crushed
- ½ lemon, zested
- 2 tbsp pomegranate
- 4 slices bread/sourdough, toasted
- 1 sprig fresh mint
- 1 tsp sesame seeds
Instructions
- Start by making the cream cheese. Add all of the ingredients to a blender and process until smooth. Scrape down the sides as necessary and adjust to taste with salt and pepper. Transfer to a bowl and place in the fridge to firm up slightly. You can keep this now in a sealed container for 2-3 days in the fridge.
- For the toppings, heat the olive oil in a large pan and once hot, add the broccoli, cabbage and garlic with some salt and pepper and fry off for 5-8 minutes until vibrant green and softening but still with some crunch. Remove from the heat and grate in the lemon. Toss well. Serve straight away or allow to cool and keep in a sealed container in the fridge for 2-3 days and warm up as needed.
- To serve, spread the beetroot cream cheese on a large plate and top with the broccoli and cabbage mix. Decorate with some pomegranate, fresh mint and sesame seeds and serve with toasted breads. Enjoy straight away.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Beetroot Tofu Cream Cheese with Broccolini so please let me know in the comments below and leave a star review above. If you do make this, 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 beetroot love x
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