Go Back
–+ servings
Vegetarian Buffalo Dip (Without Chicken!)

Vegetarian Buffalo Dip (No Chicken Needed!)

This classic dip gets a vegetarian spin by swapping crumbled, roasted tofu for the chicken! It also gets an upgrade with a homemade ranch dressing rather than bottled. Serve with tortilla chips or cut up veggies.
5 from 1 vote
Print Recipe Pin Recipe Save
Servings 12
Prep Time 10 minutes
Total Time 45 minutes

Ingredients
 

  • 400 g (14 oz) firm tofu
  • 2 tsp soy sauce
  • 2 tsp garlic powder divided
  • 45 g (3 tbsp) sour cream
  • 45 g (3 tbsp) buttermilk
  • 35 g (3 tbsp) mayonaisse
  • 2 tbsp flat-leaf parsley finely chopped
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp fresh chives finely chopped, plus more for garnish
  • 1 tsp onion powder
  • 1½ tsp apple cider vinegar
  • 250 g (8 oz) cream cheese room temperature
  • 50 g (½ cup) blue cheese crumbled
  • 120 ml (½ cup) Frank's Red Hot sauce

Instructions
 

  • Preheat the oven 200°C/400°F. Pat the tofu firmly with paper towels, lightly squeezing out the water. Use your fingers to crumble it into a medium mixing bowl.
    Crumbling the tofu
  • Drizzle the tofu with 1 tbsp of neutral oil, the soy sauce and 1 tsp of garlic powder. Stir to combine and transfer to a parchment-lined baking sheet. Bake until golden and lightly crisp - about 15 minutes.
    Baked tofu
  • Meanwhile, add the sour cream, buttermilk, mayonnaise, parsley, dill, chives, onion powder, apple cider vinegar and remaining 1 tsp of garlic powder to a mixing bowl. Season with salt and pepper and stir to combine, Allow to sit for about 10 minutes while the tofu cooks.
    Making the homemade ranch
  • Once the tofu is finished, reduce the oven temperature to 180°C/350°F. Add the cream cheese, blue cheese, hot sauce and sour cream mixture to a large mixing bowl. Stir to combine. Fold in the tofu crumbles.
    Mixing in the tofu
  • Scrape the mixture into a shallow baking dish. Move to the oven and bake until it's bubbling and heated through - about 20 minutes. Allow to cool for 5-10 minutes before serving, topping with more chives if desired.
    Removing the dip from the oven

Nutrition

Calories: 148kcal | Carbohydrates: 3g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 195mg | Potassium: 63mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

Tried this recipe or have questions?Click here to leave a rating and/or comment!
QR Code linking back to recipe