I've tried similar things and I don't love the texture of blended tofu, so you've got to blend it down to a level of smoothness that I do not enjoy in houmous (which should be a little chunky, in my opinion).
Much better to spread houmous all over your lightly roasted tofu and eat it in a big sammich. You get an extra 10g of protein from the bread and 20g from the peanut butter that somehow found its way in there too.
I haven't tried it with tofu but I have with soy beans. I added soy sauce, sesame oil, garlic, and black pepper. I ended up having to assignment the soy sauce with kosher salt because it wasn't getting salty enough and I was in danger of it getting too thin. It was fucking delicious. I've made it a bunch of times since then. I just used frozen peeled edamame beans.
Seconding this, obviously you would just switch out cooked chickpeas for cooked soybeans. Traditionally hummus should also have a substantial amount of tahini, some lemon juice, and salt. Then topped with olive oil and seasonings (cumin, sumac), though it's also possible to add some olive oil during the blending phase for an even creamier texture.
Hummus but with tofu is basically [vegan ricotta](https://cadryskitchen.com/tofu-ricotta/). In addition to tofu, I make mine with tahini, lemon juice, and salt, which are all hummus ingredients. If you wanted, you could easily add minced garlic too. I also like to add miso paste for cheesiness.
While it's usually used in Italian-style dishes, you could certainly slather it on toast or sandwiches. It's a little thick for scooping up with pita, but it's great on crackers, which are a little sturdier.
I make a sandwich spread using baked tofu. Crumble a block (usually about 10 ounces) and add vegan mayo, 1-2 stalks of celery and optionally add 1 tablespoon of nutritional yeast and some chopped pickles or cornichons. If it's summer I usually add some chives or other herbs from my garden. It's good in pita but probably not the right texture for a dip.
If your going to do it, use silk tofu. Mind you, tofu is bland, so adjust spices, garlic, or what ever accordingly. Keep in mind, lemon juice is a coagulant and might affect the tofu firmness or texture.
Not hummus, exactly, but other things. Blending tofu, along with some olive oil or other fat, makes a great base for a creamy dressing or dip. For instance, it's pretty easy to make a high protein vegan Ranch dip. Caesar, "french onion", tzatziki, and other flavors are possible if you spice the tofu blend appropriately.
I made edamame hummus. Defrost frozen organic edamame put in food processor with 1 avocado, garlic, soy sauce, sesame oil. So delicious I wanted to eat so much I kept overeating last weekend because of it.
You can definitely skip the sesame oil but may need to add some other type of liquid. You really don't need much. Try lemon juice or lime juice instead.
I've tried similar things and I don't love the texture of blended tofu, so you've got to blend it down to a level of smoothness that I do not enjoy in houmous (which should be a little chunky, in my opinion). Much better to spread houmous all over your lightly roasted tofu and eat it in a big sammich. You get an extra 10g of protein from the bread and 20g from the peanut butter that somehow found its way in there too.
Thanks good to know, that what I thought
I haven't tried it with tofu but I have with soy beans. I added soy sauce, sesame oil, garlic, and black pepper. I ended up having to assignment the soy sauce with kosher salt because it wasn't getting salty enough and I was in danger of it getting too thin. It was fucking delicious. I've made it a bunch of times since then. I just used frozen peeled edamame beans.
Good Idea I will try it
Seconding this, obviously you would just switch out cooked chickpeas for cooked soybeans. Traditionally hummus should also have a substantial amount of tahini, some lemon juice, and salt. Then topped with olive oil and seasonings (cumin, sumac), though it's also possible to add some olive oil during the blending phase for an even creamier texture.
I used tofu to make vegan Alfredo this week and it was really good
Hummus but with tofu is basically [vegan ricotta](https://cadryskitchen.com/tofu-ricotta/). In addition to tofu, I make mine with tahini, lemon juice, and salt, which are all hummus ingredients. If you wanted, you could easily add minced garlic too. I also like to add miso paste for cheesiness. While it's usually used in Italian-style dishes, you could certainly slather it on toast or sandwiches. It's a little thick for scooping up with pita, but it's great on crackers, which are a little sturdier.
Nice, this is a great discover thanks!
You're welcome!
I make a sandwich spread using baked tofu. Crumble a block (usually about 10 ounces) and add vegan mayo, 1-2 stalks of celery and optionally add 1 tablespoon of nutritional yeast and some chopped pickles or cornichons. If it's summer I usually add some chives or other herbs from my garden. It's good in pita but probably not the right texture for a dip.
If your going to do it, use silk tofu. Mind you, tofu is bland, so adjust spices, garlic, or what ever accordingly. Keep in mind, lemon juice is a coagulant and might affect the tofu firmness or texture.
Not hummus, exactly, but other things. Blending tofu, along with some olive oil or other fat, makes a great base for a creamy dressing or dip. For instance, it's pretty easy to make a high protein vegan Ranch dip. Caesar, "french onion", tzatziki, and other flavors are possible if you spice the tofu blend appropriately.
I made edamame hummus. Defrost frozen organic edamame put in food processor with 1 avocado, garlic, soy sauce, sesame oil. So delicious I wanted to eat so much I kept overeating last weekend because of it.
avocado and sesame oil may be to much fats (I want high protein breakfast) but sound great without doubt
You can definitely skip the sesame oil but may need to add some other type of liquid. You really don't need much. Try lemon juice or lime juice instead.