Dip veggies, pour on salads or enjoy as a sauce, this 5-minute vegan tofu chutney recipe is like nothing you’ve tried before. Healthy, plant-powered and Desi~licious – It’s easy to see why!
Who doesn’t love a good chutney? You can put it on Roasted Brussels Sprouts, spread it on bread or roti, throw a dollop on Pumpkin Bean Burgers or add a drizzle to Tandoori Cauliflower Tacos. Endlessly versatile, it works on sides, salads and is always reliable (has a dip ever failed you?).
Plus, it’s 100% vegan, made with tofu, herbs, spices and lemon. It’s the perfect chutney recipe for hosting, as it will cater to most people’s dietary requirements. Plus, no one will be able to tell that it contains zero dairy. It’s absolutely yummy!
Is Tofu Good For You Or Bad For You?
Made of soybeans, tofu is an excellent source of plant-based protein. In fact, it’s considered to be a complete protein, meaning that it contains all the essential amino acids that your body needs to stay healthy. Eating tofu has also shown to protect against numerous chronic diseases, such as diabetes, heart disease and some types of cancers. Tofu also contains essential vitamins and minerals, such as iron, calcium and manganese.
Bear in mind, most tofu is genetically modified. If you’re concerned about this, you can opt for organic tofu varieties.
How To Make Desi~licious Tofu Chutney Recipe – Step By Step
- Start by draining the tofu and cut into medium cubes. Add the tofu to a medium-sized food processor (Image 1). You could use a blender for this chutney recipe.
- Now add the rest of the ingredients (Images 2-3).
- Blend until you achieve a creamy consistency, and all the ingredients are well blended (Image 4).
Top Tips For Making Tofu Chutney Recipe
- Always opt for silken tofu for the perfect creamy consistency
- Use a fresh medium garlic clove instead of ready-made garlic. It makes all the difference
- Add fresh dill. This gives this chutney a punch of flavour
- You can add more chilli flakes for an additional spicy kick
- Refrigerate leftover chutney in an airtight container. It tastes even better (and is creamier!) the following day
More Desi~licious Healthy Ethnic Recipes You Might Like:
What’s your one no-fail dip recipe? Have you tried my Chutney recipe before?
If you do try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.
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Desi~licious Tofu Chutney Recipe With Dill | Healthy Ethnic Recipes
Ingredients
- 270 g silken tofu half a block, drained
- ½ lemon fresh, juice only
- ¼ tsp sea salt
- 1 tbsp olive oil extra virgin
- 1 tbsp dill fresh, washed, heaped spoon
- ¼ tsp chilli flakes
- 1 garlic clove, medium
Instructions
- This recipe can be made in a food processor or blender. Begin by cutting the tofu into medium-sized cubes.
- Add the tofu along with the remaining ingredients into a medium-sized food processor or blender.
- Process/blend until you achieve a creamy consistency. Serve as a chutney, dip or dressing with your favourite plant-powered meals and snacks.
Notes
- Always opt for silken tofu for the perfect creamy consistency
- Use a fresh medium garlic clove instead of ready-made garlic. It makes all the difference
- Add fresh dill. This gives this chutney a punch of flavour
- You can add more chilli flakes for an additional spicy kick
- Refrigerate leftover chutney in an airtight container. It tastes even better (and is creamier!) the following day
- Depending on whether you use it as a chutney/dip or dressing, the serving will vary along with the nutritional information.
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