Tofu and Red Pepper Spread


"Silken tofu blended into a creamy mixture along with red bell pepper is a great spread for crackers, bagels or bread. Cashews thicken the mixture and add their sweet, buttery flavor."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 10 m servings 24 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 24 kcal
  • 1%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Using a blender or food processor, thoroughly mix silken tofu, red bell pepper, cashews, onion, prepared Dijon-style mustard and soy sauce. Blend until smooth and creamy. Chill in the refrigerator 1 hour, or until thickened. Use more cashews to make the mixture thicker, if desired.



Very good light dip. Disregard the nuts if you want less carbs/lighter dip. Even better if you use honey mustard, it really adds to the sweet peppers.

I love this recipe! I use it for a sandwich spread on whole wheat bread This time I made it with jarred red peppers, because there were no fresh ones to be had. It came out fine, but slightly s...

I was intrigued by the ingredients in this recipe. I made it as per the instructions, but it didn't turn out well at all. It was very bland and too runny. I'm not sure what happened, but I do...

This recipe is ok. I made half the recipe with cashews and half without and the recipe again without cashews and both tasted about the same. I put in more cashews than the recipe called for bu...

Great low calorie spread. No one even knows it's made of tofu.