High Protein Tofu Hummus

I swear I like Chickpea Hummus, but this is what I make if I want hummus vibes but higher protein. It tastes pretty much the same as a normal hummus, except this one is made with firm tofu! I love to dip carrots and other veggies in it, but it’s also great on sandwiches! This recipe only takes about 5 minutes, which makes it a great snack to have around the house or take to work!

If you’re looking for some more high protein snacks, you should check out my High Protein Pretzel Bites and High Protein “Rice” Crispy Treats recipes!

Stuff You’ll Need

• Firm Tofu – I use pressed Firm Tofu for this recipe to get the texture you see in the picture. I feel like the texture is closest to classic hummus with firm tofu, but if you don’t have firm tofu, you could also use extra firm tofu. I would probably add a bit of soy milk or water to it to thin it out a bit so that you get a creamier texture like you would with firm.
• Tofu Press – this is optional but does make things a little easier. If you don’t have a tofu press, you could also use heavy books or a heavy pan/cutting board/etc. Another option would be to get the excess moisture out using a cheese cloth.
• Tahini – this is a creamy paste made from sesame seeds. It’s responsible for most of that classic hummus-y taste.
• Lemon – we are only using the juice of a lemon. I used a fresh lemon, but bottled lemon juice will work too. A lemon typically has 2-3 tablespoons worth of juice.
• Nutritional Yeast – if you’re newer to vegan cooking, you may not have heard of nutritional yeast before. It’s shelf-stable ingredient that’s most often used to add a cheesy flavor to recipes. In this recipe it adds a subtle savory, umami flavor. Nutritional Yeast is also very high in protein! You can find it at most grocery stores and because it’s shelf-stable, you can also purchase it online.
• White Wine Vinegar – if you don’t have this ingredient, apple cider vinegar or rice vinegar would be a suitable substitute.
• Garlic Powder, Onion Powder – this adds a nice flavor to the hummus!
• Salt – adjust to taste.

How to Make This & Pictures

• Press the tofu. I used a tofu press, but a heavy book or cutting board could work too. I would recommend pressing the tofu for at least 20 minutes.

• Juice the lemon.
• Add the pressed tofu, lemon juice, tahini, vinegar, nutritional yeast, garlic powder, onion powder and salt to the food processor.

• Blend until smooth and creamy. It should be a really similar texture to normal hummus.

• Enjoy this with veggies, pita, or pita chips! It’s also great on sandwiches!
• This will last in an air-tight container in the fridge for 3-4 days.

Silly Little Haiku

Hummus but tofu

I swear I like chickpeas too

Tahini is great