Plant-based chik’n buffalo dip
Creamy, spicy, and seasoned to perfection, this buffalo dip is the perfect companion for your chips and vegetables. Simply mix, bake, and cool, then enjoy as a party snack or Saturday night appetizer.
Ingredients
- 1 14-ounce block extra firm tofu, pressed and drained
- ¾ cup vegan cream cheez (Tofutti, Violife, Miyoko’s, Kite Hill, or a plant-based variety from Philadelphia)
- ½ cup vegan mayonnaise
- ½ cup buffalo sauce
- ⅓ cup nutritional yeast
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. smoked paprika
- Salt and pepper to taste
- 1 cup vegan shredded cheddar cheez, divided
- Chopped green onions, for garnish
Preparation
- Preheat your oven to 375°F.
- Grease a baking dish with cooking spray or oil. You can also line it with parchment paper.
- Crumble the pressed tofu into a large mixing bowl.
- Add the vegan cream cheez, mayo, buffalo sauce, nutritional yeast, garlic and onion powders, smoked paprika, and salt and pepper. Adjust the salt and pepper to taste. Mix until combined.
- Combine half the vegan shredded cheez with the tofu mixture.
- Spread the mixture evenly onto the prepared baking dish.
- Sprinkle the remaining vegan shredded cheez on top of the dip.
- Bake in the preheated oven for 30 minutes or until the cheez on top is melted and slightly golden.
- Let cool for 5 minutes before garnishing with green onions.
- Serve warm with tortilla chips or vegetables.
Tips
After opening your tofu, drain the water and wrap it in paper towels. Place a heavy pot or cookbook on top and let it press for 20–30 minutes to remove excess moisture.
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