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EASY ZESTY GREEN OLIVES & TOFU DIP (WFPB)

Make entertaining a breeze with this quick and easy Zesty Green Olives and Tofu Dip. You can whip up a crowd-pleasing appetizer with only a few ingredients in minutes.
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Prep Time 10 minutes
Chill Time 30 minutes
Course Appetizer, Dips
Cuisine Gluten-Free, Vegan
Servings 6 servings

Equipment

  • 1 Food processor
  • 1 knife
  • 1 chopping board
  • 1 Tofu Press optional
  • 1 serving bowl

Ingredients
  

  • 16 oz firm tofu (453 g, pressed and drained)
  • 1 1/4 cups green olives with pimento (225 g- 1 cup for blending, 1/4 cup for texture)
  • 1/4 cup walnuts (30 g, optional)
  • 1/2 tsp garlic powder
  • 1 Tbsp capers drained
  • 1/4 cup fresh parsley chopped
  • 2 Tbsp lemon juice
  • 1 tsp lemon zest
  • 3 Tbsp olive brine * (see notes)
  • 1/2 Tbsp coconut aminos
  • Black pepper ( to taste)

Instructions
 

  • Press and Drain Tofu: Wrap the tofu in a clean kitchen towel and set a heavy object on top for about 15-20 minutes to press and drain. You can also use a tofu press.
  • Blend Tofu and Initial Olives: Blend the tofu until smooth in a food processor. Add 1 cup of the green olives with pimento (and walnuts if using) and blend until the mixture is well combined but retains some texture.
  • Incorporate Flavorings: Add the garlic powder, capers, parsley, lemon juice, lemon zest, and coconut aminos. Pulse the food processor a few times to mix everything evenly.
  • Season: Taste the mixture and add black pepper as needed. Adjust the seasoning to your preference.
  • Add Remaining Olives: Chop the remaining 1/4 cup of olives and stir them into the mixture by hand or pulse briefly in the food processor to maintain chunky pieces.
  • Refrigerate (Optional but Recommended): Refrigerate the dip for about 30 minutes to 1 hour for enhanced flavor and texture.
  • Serve and Enjoy: Transfer the dip to a serving bowl, garnishing if desired. Enjoy with whole grain crackers, vegetable sticks, or as a spread.

Notes

  • *Reserve a bit extra of brine from the olive jar. It can be used to adjust the dip's consistency if it becomes too thick.
  • This dip has a thick consistency and chunky texture. If you want it smooth, you can use a high-powered blender, as it can create a smoother texture more effectively than a food processor or a regular blender. Add some liquid, like plant-based milk, if the blender needs help.
  • Use firm tofu for the best texture. Silken tofu will make the dip too runny, while extra-firm might not blend as smoothly.
  • Store any leftovers in an airtight container in the refrigerator for up to 5 days. Stir well before serving again.
  • The flavors of olives and capers can vary in intensity. Taste the dip after blending and adjust the seasoning if necessary.
  • Chill for Best Flavor: While optional, chilling the dip allows flavors to meld. If time permits, it's worth the wait.
  • Total time doesn’t include pressing the tofu.