This whipped tofu recipe is an amazing addition to your weekly rotation and whipped tofu with stewed zucchini is a great place to start!
I have a serious love affair with anything pureed. Give me a dinner with a gorgeous puree and things piled on top of it, and I am in heaven. This whipped tofu recipe is creamy, rich, and a blank canvas for any flavorings or ingredients you can imagine.
This recipe combines creamy whipped tofu with summery stewed zucchini and tomatoes for a perfect vegan dinner recipe.
The best part? Whipped tofu is ridiculously easy to make. All you need is a blender, a little plant-based milk, salt, and pepper.
How to make this whipped tofu with stewed zucchini recipe:
For this recipe, you need a blender and a pot. You could also use a food processor for the tofu.
You want to use FIRM tofu for the whipped tofu. Silken or soft tofu won’t give you enough structure for the puree. Extra firm is a bit too firm, so firm is the best tofu to use for this recipe.
First, combine the tofu and milk in a blender and blend on high until very smooth. Season liberally with salt and pepper and pulse a few more times until combined. Transfer to a bowl.
Next, sear the tomatoes and zucchini in a pot. Season with salt, pepper, and a little crushed red pepper to taste. Add a little water or vegetable stock, and then bring to a boil. Reduce heat and let simmer for 20 minutes until thickened. Stir it occasionally to prevent it from sticking.
After it simmers, simply add some torn basil, and that’s it!
To serve up this whipped tofu recipe, simply spoon the tofu into shallow bowls. Using a circular motion, use the back of your spoon to create a divot in the middle of the tofu. Similar to how you plate hummus! Spoon the stewed zucchini in the middle and garnish with more basil and a bit of extra virgin olive oil if you like. Serving with a slice of toasted bread is optional but would be delicious.
Whipped Tofu with Stewed Zucchini
- 1 tablespoon oil for frying
- 16 ounces firm tofu drained
- ⅓ cup plant-based milk
- 1 pint cherry tomatoes
- 1 pound zucchini diced
- ⅔ cup water or vegetable stock
- Salt, pepper, crushed red pepper to taste
- 1 ounce basil leaves torn, a few reserved for garnish
- Extra virgin olive oil optional, for serving
Prepare the whipped tofu:
- Transfer the tofu and milk to a blender. Blend on high for 30–45 seconds until completely smooth and creamy. Season liberally with salt and pepper and blend once more to incorporate. Set aside.
Stew the zucchini and tomatoes:
- Heat 1 tablespoon oil in a large pot over medium-high heat. Add the tomatoes and cook until the skins begin to split, about 1 minute.
- Add the zucchini and season with salt and pepper. Cook for 5 minutes. Add a pinch of crushed red pepper, if you like.
- Pour in the water and bring to a boil. Reduce heat and simmer for 20 minutes until thickened. Stir occasionally to prevent sticking.
- Right before serving, stir in the basil. Taste and season once more. Turn off the heat.
- Spoon the tofu into shallow bowls using a circular motion with the back of the spoon to create a divot in the center of the tofu. Next, spoon the tomatoes and zucchini in the center of the tofu. Garnish with basil and extra virgin olive oil, if you like. Enjoy!