Edamame Tofu Dip

By Melissa Clark

Updated May 7, 2023

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
4(265)
Comments
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Dairy-free, tahini-free, and rich in protein, this zesty, kid-pleasing dip is a lively, pale green alternative to hummus. Serve it with rice crackers, sliced daikon and/or carrot sticks as a dip, but it’s also thick enough to spread on bread or a pita as a sandwich filling. It will keep for three days in the fridge.

Featured in: No PB&J Allowed? Put Dips Into Lunchboxes

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Ingredients

Yield:1½ cups

  • ½ cup shelled edamame, defrosted if frozen

  • ½ teaspoon grated fresh ginger root

  • 1 scallion, thinly sliced

  • ¼ teaspoon toasted sesame oil, more to taste

  • 1 teaspoon soy sauce, more as needed

  • ½ of a 14-ounce block firm tofu (7 ounces), patted dry and cubed

  • ½ teaspoon fine sea salt

  • Freshly cracked black pepper, to taste

Ingredient Substitution Guide
Nutritional analysis per serving

5 grams carbs; 133 calories; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 3 grams fiber; 231 milligrams sodium; 15 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place edamame, ginger and scallion in bowl of a food processor and process until everything is finely chopped, about 30 seconds.

  2. Step 2

    Add remaining ingredients and process until smooth, about 1 to 1 ½ minutes, scraping down sides of bowl as necessary. Taste and add a few more drops of soy sauce or sesame oil, or both, if needed.

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Ratings

4 out of 5
265 user ratings
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Comments

Clare

Really good with whole-wheat walnut breadsticks, or sliced cucumber. I usually add a bit more soy sauce and sesame oil than called for.

Peggy

I really like this recipe, but I did modify it. I used silken tofu which I think is the key to get a smoothy dreamy texture. I also added a little bit of miso, squeeze of lemon, a little shoyu, red pepper flakes and a little bit of sriracha sauce. To thin it out a little, I added a little bit of water. I would highly recommend you modify a little here and there to match your taste, but the recipe base is solid. It is filling, healthy, and great with crudites.

Carolyn

Added extra ginger (upped the amount to 2 tsp) and red pepper flakes for more spice

Anonymous

Loved it with wholewheat crackers. I would personally not use sesame oil though, I feel it clashes with the edamame and tofu flavours a little. Also, I think the recipe should note that some frozen edamame beans require light cooking before consumption.

NYC Nancy

I added waaaay more ginger than listed, and doubled the recipe overall. Huge hit with the family.

chelsea

A good base, but needed some significant additions: I added 4x the ginger, zest and juice of one lemon, more salt and soy sauce than directed, and a dash of red wine vinegar. After all this, it was really good.

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