Vibrant whipped tofu with beetroot made simple

Our beetroot tofu spread is smooth, creamy, and full of flavor. Made from just a few simple ingredients, it’s an easy whipped tofu recipe perfect for toast or dipping. It’s naturally vegan and gluten-free.

After my wife tried a bright pink beetroot tofu spread at a café, she couldn’t stop talking about it. I took that as a challenge and set out to create a version at home.

Using whipped tofu as the base gives it a creamy texture without dairy. It’s light, full of plant protein, and the color alone makes it look special.

We like it best on toast with pumpkin and sunflower seeds sprinkled on top and a drizzle of balsamic vinegar.

What you need to make whipped tofu with beetroot

• Tofu – I use firm for lower liquid content, although any variety will do
• Beetroot, steamed or canned – roasted works too if you want a deeper flavor
• Garlic-infused olive oil – adds richness without being overpowering
• Salt and pepper

Tips for making this beetroot tofu spread

• Pressing the tofu in a white dish towel first helps remove excess moisture, so the spread doesn’t turn runny. We have seen people ring it out, but have never tried this ourselves, as the towel method works great.
• Steaming fresh beetroot keeps its color bright and flavor mild, while roasting gives a stronger, earthier taste.
• If you prefer a thinner texture, add more olive oil or water when blending.
• We’ve kept it for up to four days in the fridge, sealed in an airtight container, with no problems. Stir before serving, as it can separate slightly.

Our favourite blending tool

I am a big fan of our Ninja Foodi personal smoothie maker for making spreads (as well as smoothies).

There is a dedicated spread button with a 45-second cycle. But my favorite feature is the paddles along the sides of the processor cup that are activated by turning the top. This scrapes the ingredients off the sides and into the processing blades.

Serving suggestions

1. We usually serve beetroot tofu spread on toast, topped with pumpkin and sunflower seeds and finished with a drizzle of balsamic vinegar.
2. It also makes a colorful dip for gluten-free seeded crackers or raw veggie sticks.
3. For a light lunch, try spreading it inside a sandwich wrap with spinach and bean sprouts.

Some readers have asked . . .

Can I use raw beetroot instead of cooked?
Cooked beetroot blends more easily and has a sweeter flavor. Raw beetroot gives a stronger, earthier taste and a coarser texture.

What kind of tofu works best for whipped tofu?
Firm or extra-firm tofu works best. Silken tofu can be used for a softer, mousse-like result, but it may need less oil or water.

Our whipped tofu recipe

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