Tofu Hummus with Peanut and Chili (Easy, Healthy, and Quick!)

Tofu hummus is easy to make, crave-able, nutty, sour, a tad spicy, and layered with contrasting textures. This unique dip is reminiscent of Southeast Asian flavors. Peanut, soy sauce, cayenne, chili oil, and lime are all featured.

The Inspiration for Tofu Hummus

To be clear tofu hummus is traditional to nowhere, and that’s ok. Also, it’s not technically hummus because the Arabic word “hummus” means “chickpea,” and there’s none in this recipe. However, for the sake of simplicity, I’m going to call it hummus in this post.

Southeast Asia and the Mediterranean are about as far-off as can be, so how did this recipe come to be? 

I’m from the Midwest, where “vegan” is almost taboo, and people often treat vegetables with disdain. Granted, this isn’t true for all of us, and some people know the truth (vegetables are delicious!).

Because of this, I have a personal goal to introduce more plants into the diets of my friends and families. This entailed learning how to highlight the natural qualities of different vegetables and find the perfect flavor pairings.

Before I started cooking with it frequently, tofu was an ingredient that most of my family was averse to, despite seldom, if ever eating it.

So how could I introduce an unfamiliar ingredient familiarly? Hummus. Although this dish’s flavor differs greatly from hummus, it’s still a creamy bean-based dip. This new and unexpected flavor was an instant hit with my family. It was favored above regular hummus. Even the non-hummus eaters in my family enjoyed this dip.

Tofu Hummus with Peanut and Chili is a change of pace in the hummus world, a positive break in the old, worn path of the traditional (which is still tasty.)

The Next Healthy Dip on the Block

Besides this dish’s punch of flavor, it’s also easier and faster to make than regular hummus and packs similar nutrition benefits including:

Plant Protein: Tofu, the base of this dip, contains 20 grams of plant-based protein per serving, as opposed to 7 grams of protein in a serving of Chickpeas.

Healthy Fat: Peanut Butter contributes to the creaminess, playing the role of tahini. I probably don’t need to tell you how good peanut butter is, and it is a good source of monounsaturated and polyunsaturated fat (per Harvard Health).

Pressed or Unpressed Tofu?

For many recipes, pressing tofu is required for optimal texture. However, moisture is necessary in this recipe to make a smooth and homogeneous dip.

So in short, don’t press the tofu.

Flavorings 

Peanut Butter – Creamy, rich, nutty; peanut is featured on dishes across southeast Asia, usually as a dip (Spring rolls, Satay). 

Dry roasted, ground peanuts are traditionally used in these dishes, but peanut butter is easier and lends a smoother texture.

Garlic and Ginger – Garlic is a classic in hummus, however, usually it takes a more laid-back role. In this recipe, both garlic and ginger are used generously.

Garlic Chili Oil – A wildly delicious condiment famously used in Sichuan cuisine, this spicy oil is used to drizzle over the finished product, as you would olive oil for hummus.

Cayenne – Cayenne is a somewhat spicy pepper Native to Central and South America but has made its way across the world. I call for easily-available dried cayenne pepper in this recipe

Soy Sauce – The classic salty and umami seasoning we all know and love.

Lime – Living in the primarily Hispanic town I do, I learned early the difference that a squeeze or two of fresh lime juice can enhance a dish.

How to Make Tofu Hummus

One of the greatest perks of this tofu hummus is how easy it is to make. It’s an almost instantaneous 2-step process.

Step 1 – Blend Ingredients

The one note for this site is to use a food processor, not a blender.

Place the tofu, peanut butter, garlic, ginger, cayenne, soy sauce, salt, and lime juice in the food processor and blend.

Use a spatula to scrape down the sides and push the ingredients to the bottom. Add 1-2 tbsp. of water, if needed, then blend until smooth, about 1 minute.

Step 2 – Taste and Adjust, if Needed

Once your hummus is a smooth paste, give your hummus a taste. This recipe has already been tasted and edited to a balanced flavor.

However, I know there are some of you out there who like your food very salty. If this is you, feel free to add some salt.

Step 3 – Plate and Serve

Once you have a super creamy dip, it’s time to dress it up nicely. Use a rubber spatula to drop it onto a plate and make a well in the center, or several valleys in a circular style, it’s up to you. Top with some toasted peanuts, wonton chips, garlic chili oil, cilantro, and some more lime juice.

What to Serve with Tofu Hummus

Tofu hummus goes great with pita, sourdough, or more wonton chips. But honestly, use whatever you want.

Ingredients

Hummus

• 1 14 oz block of tofu, cut into large cubes
• 4 tbsp. of creamy peanut butter
• 4 cloves of garlic
• 2 tsp. of minced ginger
• 1 tsp. of red cayenne pepper
• The juice of 1-2 limes
• 1 tbsp. of soy sauce
• 1/4 tsp. of salt
• 1-2 tbsp. water (if needed)

Toppings

• 3 tbsp. of peanuts, freshly dry roasted
• Wonton chips
• 1-2 tbsp. of Spicy Garlic Chili Oil
• Diced cilantro
• Fresh lime juice

Directions

1. Place the tofu, peanut butter, garlic, ginger, cayenne, soy sauce, salt, and lime juice in the food processor and blend.
2. Scrape down the sides add a tablespoon or two of cold water to the food processor and blend until smooth.
3. Transfer the tofu hummus to a plate, make a well in the middle, and top it with toasted peanuts, wonton chips, cilantro, garlic chili oil, and fresh lime juice.