Name: Greek-Inspired Tofu Dip
Prep time: 10 min
Total time: 10 min
Ingredients: ½ (16-ounce) package super-firm tofu, drained; ½ (14-ounce) can artichoke hearts packed in water (,drained and chopped); ½ cup diced red bell pepper; ¼ cup chopped Kalamata olives; 2 tbsp finely chopped red onion; ½ cup Whole30-compatible hummus; 1 tsp fresh lemon juice; 2 tsp chopped fresh dill; 1 tsp coarse salt; ¼ tsp coarse black pepper; Sliced cucumbers, zucchini, and/or pepperoncinis

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Plant-Based Whole30 Greek-Inspired Tofu Dip — Photo Credit: Laura Miner

Greek-Inspired Tofu Dip: a Plant-Based Whole30 Mini Meal

Greek-Inspired Tofu Dip

5 from 5 votes

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Prep Time 10

Total Time 10

Servings

Ingredients

½ (16-ounce) package super-firm tofu, drained
½ (14-ounce) can artichoke hearts packed in water ,drained and chopped
½ cup diced red bell pepper
¼ cup chopped Kalamata olives
2 tbsp finely chopped red onion
½ cup Whole30-compatible hummus
1 tsp fresh lemon juice
2 tsp chopped fresh dill
1 tsp coarse salt
¼ tsp coarse black pepper
Sliced cucumbers, zucchini, and/or pepperoncinis

Instructions

Crumble tofu into a medium bowl. Add artichoke hearts, bell pepper, olives, onion, dill, lemon juice, salt, and black pepper. Fold to combine.
In a small bowl stir together hummus and 2 tablespoons of water. Add to tofu mixture and fold to combine. Serve with assorted vegetables.

Notes

Tip: Super-firm tofu doesn’t need to be pressed. If you use extra-firm tofu, press and drain the excess water before crumbling. To press a block of tofu, wrap the block in a dish towel and place on a rimmed plate. Place a cast-iron skillet on top or other heavy object on top; let tofu drain for 20 minutes. This can be done up to 24 hours ahead of time.

Keyword Plant-based

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