Ingredients
Main Ingredients
- 10.5 oz silken tofu
- 1/2 cup vegetable broth
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 1 green onion, sliced
- 1 1/2 cups corn (fresh or thawed frozen)
- 1 (15 oz) can white beans, drained and rinsed
- 1/3 cup pickled jalapeno
- 1 cup shredded vegan cheddar
- 1 tablespoon olive oil
- Salt, to taste
- Fresh cilantro, for garnish
- Tajin seasoning, for garnish
- Tortilla chips, for serving
Instructions
- Blend the base: Add the silken tofu, vegetable broth, nutritional yeast, garlic, and salt to a blender. Puree until the mixture is smooth and creamy, creating the flavorful base for the dip.
- Sauté aromatics and corn: Heat olive oil in a skillet over medium heat. Add the sliced green onion and corn, sautéing for 3-4 minutes until the corn is warmed through and the onions are fragrant.
- Combine and cook: Stir in the tofu puree, drained white beans, pickled jalapenos, and shredded vegan cheddar into the skillet. Cook for 4-5 minutes, stirring gently until the cheese has melted and the mixture is hot.
- Finish and serve: Remove the skillet from heat. Top the dip with extra corn, pickled jalapeno slices, fresh cilantro, and a sprinkle of Tajin seasoning. Serve warm with tortilla chips for dipping.
Notes
- Use fresh or previously frozen corn for the best flavor.
- Pickled jalapenos provide a tangy heat; adjust quantity to taste.
- For a smoother texture, blend the beans with the tofu puree before cooking.
- This dip can be kept warm on low heat but is best served immediately.
- Vegan cheddar can be substituted with your favorite plant-based cheese.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
