Tofu and Red Pepper Spread

Rating: 3.43 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Silken tofu blended into a creamy mixture along with red bell pepper is a great spread for crackers, bagels or bread. Cashews thicken the mixture and add their sweet, buttery flavor.

By Lisa Bromfield

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Recipe Summary

prep:
10 mins
additional:
1 hr
total:
1 hr 10 mins
Servings:
20
Yield:
2.5 cups
Nutrition Info
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified

Directions

  • Using a blender or food processor, thoroughly mix silken tofu, red bell pepper, cashews, onion, prepared Dijon-style mustard and soy sauce. Blend until smooth and creamy. Chill in the refrigerator 1 hour, or until thickened. Use more cashews to make the mixture thicker, if desired.

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Nutrition Facts

Per Serving:
24 calories; protein 1.1g; carbohydrates 1.7g; fat 1.4g; sodium 49.1mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Marian Paroo
Rating: 4 stars
12/21/2010
I love this recipe! I use it for a sandwich spread on whole wheat bread This time I made it with jarred red peppers because there were no fresh ones to be had. It came out fine but slightly softer so I added more cashews. Read More
Helpful
(5)

Most helpful critical review

Diana S
Rating: 3 stars
03/03/2005
Very good light dip. Disregard the nuts if you want less carbs/lighter dip. Even better if you use honey mustard it really adds to the sweet peppers. Read More
Helpful
(9)
7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Diana S
Rating: 3 stars
03/02/2005
Very good light dip. Disregard the nuts if you want less carbs/lighter dip. Even better if you use honey mustard it really adds to the sweet peppers. Read More
Helpful
(9)
ANDI LOU
Rating: 2 stars
09/11/2003
I was intrigued by the ingredients in this recipe. I made it as per the instructions but it didn't turn out well at all. It was very bland and too runny. I'm not sure what happened but I don't think I'll make it again. Read More
Helpful
(5)
Marian Paroo
Rating: 4 stars
12/21/2010
I love this recipe! I use it for a sandwich spread on whole wheat bread This time I made it with jarred red peppers because there were no fresh ones to be had. It came out fine but slightly softer so I added more cashews. Read More
Helpful
(5)
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JOYA29
Rating: 3 stars
03/12/2003
This recipe is ok. I made half the recipe with cashews and half without and the recipe again without cashews and both tasted about the same. I put in more cashews than the recipe called for but I still could hardly taste them! All in all it's a decent spread but not quite what I was hoping for. Read More
Helpful
(5)
Jan
Rating: 5 stars
04/11/2011
Great low calorie spread. No one even knows it's made of tofu. Read More
Helpful
(4)
Linda T
Allstar
Rating: 4 stars
05/26/2016
Great tasting spread/dip. I had some on burger and some I used as a chip dip. I did add more cashews. If I hadnt been having this with salty chips I would have added some salt... aside from the soy sauce Read More
Helpful
(1)
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Mary Elizabeth
Rating: 3 stars
01/09/2017
This came out really bland. I ended up adding garlic and about triple the soy sauce and Dijon and the end result was ok.. definitely not what I'd hoped for but not awful. Read More
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