I make this edamame tofu dip when I want something that’s refreshing, full of nutrients, and easy to make. This dip is high in protein from the tofu and edamame and packed with antioxidants from the herbs. Perfect as an appetizer, snack, or part of a larger spread!

Both edamame and tofu contain soy flavonoids; compounds that research has shown may help stimulate collagen synthesis and reduce the appearance of wrinkles. Fresh herbs might seem like a small addition, but they’re rich in polyphenols with antimicrobial and anti-inflammatory properties, adding another layer of benefit beyond flavor. Blended together, everything turns into a vibrant green dip that’s as beautiful as it is nourishing!

Edamame Tofu Dip

Edamame tofu dip is a quick, high-protein dip made with edamame, tofu, and fresh herbs. It’s nutrient-dense with antioxidants and anti-inflammatory compounds and blends into a vibrant green dip.

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Prep Time 10

Total Time 10

Course Appetizer, Side Dish

Cuisine Vietnamese

Servings people

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Ingredients

3 garlic cloves
½ cup green onions, chopped
¼ cup mint leaves, chopped
¼ cup cilantro, chopped
1 cup spinach
½ cup basil leaves
½ lemon, juiced
½ lime, juiced
2 Tbsp water
1 block silken tofu, 16 oz
1 cup edamame
½ Tbsp miso paste
1 Tbsp soy sauce
1 tsp sugar

Garnish

Sesame seeds
Sesame crackers

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Instructions
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In a blender, blend together the garlic, green onions, mint leaves, cilantro, spinach, basil leaves, lemon juice, lime juice, and water until smooth.
3 garlic cloves, ½ cup green onions, ¼ cup mint leaves, ¼ cup cilantro, 1 cup spinach, ½ cup basil leaves, ½ lemon, ½ lime, 2 Tbsp water
In a food processor, blend the tofu, edamame, miso, soy sauce, and sugar.
1 block silken tofu, 1 cup edamame, ½ Tbsp miso paste, 1 Tbsp soy sauce, 1 tsp sugar
Transfer and mix both mixtures together thoroughly in a large mixing bowl.
Serve with sesame crackers.
Sesame seeds, Sesame crackers

Keyword Nutrition, Quick

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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