Creole Spice Whipped Tofu

Makes about 1½ cups. 

Tofu is the perfect blank canvas on which to showcase the smoky heat of Creole Spice. Whipping the two together, along with roasted red peppers creates a delicious ‘cheesy’ vegan spread. Serve it with flatbread, crackers, or raw vegetables for dipping or as a topping for veggie burgers or grilled portobellos. 

7 ounces firm tofu, drained and patted dry 
¾ cup chopped, roasted red peppers* 
¼ cup olive oil 
2–3 tablespoons nutritional yeast 
2½ teaspoons Creole Spice, plus more for garnish 
1¼ teaspoons kosher salt (¾ teaspoon sea salt) 
1 teaspoon chopped garlic (about 1 clove) 
1 tablespoon freshly squeezed lemon juice 

*Home-roasted red peppers are perfection, but we often use jarred roasted peppers from Greece, Spain, or Macedonia, which are readily available at many grocery stores. Be sure to drain them well before chopping.

Crumble the tofu into the bowl of a food processor fitted with the metal chopping blade. Add the add the remaining ingredients to the bowl. Pulse a few times to chop and combine the ingredients, pause, and scrape down the sides of the bowl. 

Process on high for a few minutes until the mixture is very smooth — it will seem dip-like, which is OK as it will firm up in the fridge. Taste and add more salt or lemon if needed. 

Scoop the mixture into a container with a tight-fitting lid and chill for two hours or longer, allowing the flavors to meld and the mixture to firm up. Just before serving garnish with a healthy sprinkling of Creole Spice!

 Or try this recipe made with feta cheese for a non-vegan version!