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

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

Plant-Based Whole30 Greek-Inspired Tofu Dip

Greek-Inspired Tofu Dip

5 from 4 votes
Prep Time 10 mins
Total Time 10 mins
Servings 6


  • 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


  • 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.


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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Published by Lindsay Rhodes

Lindsay Rhodes currently lives in Chicago. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter.