Roasted tomato & cashew dip

Roasted tomato & cashew dip

Smoked tofu and cashews make this vegan dip by Harriet Mansell extra creamy, while the tomatoes bring a natural sweetness. 

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VeganVegetarianSource of protein
  • Serves4
  • CourseSide
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins
  • Pluscooling + soaking + chilling


  • 2 x 250g packs Mixed Baby Tomatoes
  • tbsp olive oil
  • 85g unsalted cashews
  • 25g mixed seeds
  • ½ x 225g pack The Tofoo Co Smoked Tofu
  • 1 tbsp toasted sesame oil
  • 1 clove/s garlic, roughly chopped
  • 1 tsp fine salt
  • ¼ tsp chilli powder
  • ½ lemon, juice
  • 2 sprig/s oregano, leaves picked
  • Seeded crackers, to serve (optional)


  1. Preheat the oven to 200°C, gas mark 6. Put 300g tomatoes on a baking tray, drizzle with 1 tbsp olive oil and roast for 10 minutes until lightly blistered; set aside to cool. Meanwhile, bring a kettle of water to the boil. Put the cashews in a heatproof bowl and pour over boiling water to cover; set aside to soften for 15 minutes. Scatter the mixed seeds over a baking tray and toast in the oven for 7-8 minutes.

  2. Drain the cashews and put in a food processor or high-speed blender with the cooled tomatoes, tofu, sesame oil, 1 tbsp olive oil, the garlic, salt and chilli powder. Blend until smooth, then stir in the lemon juice. Spoon the dip into a bowl, cover and chill for at least 30 minutes.

  3. Slice the remaining 200g tomatoes into quarters, put in a bowl with the remaining 1⁄2 tbsp olive oil, season and stir to combine. Top the dip with the tomato mixture, the toasted seeds and fresh oregano leaves. Serve with seeded crackers for dipping, if liked.

Cook’s tip

Leftovers? Smoked Tofu

Fry any leftover smoked tofu in sesame oil until golden, then toss through veg-packed egg-fried rice, or add to wraps and sandwiches.


Typical values per serving when made using specific products in recipe


1,468kJ/ 354kcals



Saturated Fat












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