Creamy Soft-Tofu Ranch Dip

A tangy, herby ranch-style dip made with soft (silken) tofu — dairy-free, protein-rich, and perfect for veggies, chips, or sandwiches.

Ingredients

• 1 package soft/silken tofu (14–16 oz), well-drained
• 2 tbsp vegan mayonnaise or regular mayo (optional for extra creaminess)
• 1–2 tbsp lemon juice or white wine vinegar (to taste)
• 1–2 tsp Dijon mustard (optional)
• 1–2 cloves garlic, minced (or 1/2–1 tsp garlic powder)
• 1–2 tsp onion powder
• 2 tbsp fresh chives, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
• 2–4 tbsp water or plant milk to thin (as needed)
• 1–2 tsp soy sauce or tamari (or 1/2–1 tsp salt)
• Freshly ground black pepper, to taste
• Pinch of sugar or 1/2 tsp maple syrup (optional, to balance acidity)

Instructions

1. Drain tofu gently and pat dry. Crumble into a blender or food processor.
2. Add mayonnaise (if using), lemon juice, Dijon, garlic, onion powder, soy sauce (or salt), black pepper, and pinch of sugar/maple syrup.
3. Blend until very smooth, stopping to scrape down sides. Add water or plant milk 1 tbsp at a time until you reach desired dip consistency.
4. Transfer to a bowl and stir in chopped chives, parsley, and dill. Taste and adjust acidity, salt, or herbs.
5. Chill at least 30 minutes (preferably 1–2 hours) to let flavors meld. Stir before serving.

Serving suggestions

• Serve with raw vegetables, potato chips, pita, or use as a sandwich spread or baked potato topping.

Storage

• Keeps in an airtight container in the refrigerator for 4–5 days.

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