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Grilled Red Pepper & Tofu Dip


8 oz equivalent of organic smoked tofu/ excess water pressed out

1.5 cups of red roasted peppers

½ cup of roasted grape tomatoes

2 tsp of olive oil

2 tsp fresh minced rosemary

2 garlic cloves pressed

½ tsp garlic powder

½ tsp onion salt

¼ tsp of cayenne pepper

½ tsp smoked paprika


Wash and slice peppers into large chunks discarding seeds. Toss peppers, and tomatoes with oil, rosemary and garlic powder.

Line a baking sheet with parchment paper and pour vegetables on sheet and roast at 400 degrees for 30 minutes. No need to char or peel skin from roasted vegetables.

In a blender, ninja or food processor place roasted vegetables, garlic cloves, onion salt, cayenne pepper, paprika and tofu.

Blend until all ingredients are smooth.

Serve with assorted cut up vegetables, IP chips or low carb crackers.

Preferred vegetable choices are cucumbers, celery, radishes, mushrooms, green onions, and lettuce chips.

Tip: 35-40 grams of tofu protein = 8 ounces. Example the smoked tofu I used had 14 grams of protein per 85grams of tofu, so I used 255 grams of tofu to = 8 oz of protein.

Tip: recipe refrigerates well, and can be divided into as many servings as desired.

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