Chipotle Dip (silken tofu-based)

by Mary on February 22, 2012

This silken tofu-based chipotle dip couldn’t be any easier, and it’s low-cal, healthy, and full of protein. It’s good as a dipping sauce with baked sweet potato fries or spread on a sandwich.

finished chipotle dip shown in small white bowl

silken tofu-based chipotle dip

If your blender works with a smaller amount or you have an immersion blender, a half recipe may make all you need.

Chipotle Dip (silken tofu-based)
Prep time
Cook time
Total time
Dead simple, nutritious, and good. Make this one the next time you need a good dip for raw veggies or fries, or want something different spread on your sandwich.
Recipe type: dip
Serves: 8
  • 1 12 oz. package soft silken tofu
  • 1 or 2 small chipotle peppers in adobo sauce
  • ½ tsp. salt or to taste
  1. Drain tofu, place in blender.
  2. Place one chipotle pepper in blender. Blend. If you want it hotter, add another chipotle pepper and blend again.
  3. Add salt to taste, blend in.
  4. Yield: ⅔ cup.

Approximate nutritional information for 2 Tbs. serving:

Calories: 35, Fat: 1.0 g., Sat. Fat: 0.0g, Cholesterol: 0.0 mg, Protein: 3.0 g., Sodium 234.5 mg., Carbohydrate 1.8 g., Fiber 0.2 g., Sugar 0.1 g., Calcium 14.5 mg.

{ 4 comments… read them below or add one }

Britni December 2, 2012 at 9:27 pm

I wish I had seen this earlier! I’m eating sweet potato fries right now, this would be a great dip!


mary December 2, 2012 at 10:18 pm

Thanks, Britni! Give it a try next time!
mary recently posted..Sweet Potato Vegetable Soup with Ginger, Cilantro, Coconut & LimeMy Profile


Nikki January 7, 2013 at 4:39 am

I have some tofu I need to use up ASAP, but don’t know if I will get around to making this soon enough, so I would like to freeze it and then thaw to use it when I am ready… since it is soft tofu, do you think it will still blend up really smooth? I know that freezing the firmer varieties tends to make the texture tougher, but not sure about the soft tofu, as I have only ever used frozen soft tofu while still frozen in a frosty. Thanks! This looks amazing!


mary January 7, 2013 at 5:29 am

Nikki, I Googled around and found an answer to this question on the Kitchn, where Andrea Nguyen (author of Asian Tofu: Discover the Best, Make Your Own, and Cook it at Home) writes: “Like other kinds of tofu, you can also freeze it…This frozen tofu will have a studier texture…You can’t use it for silkier, creamier recipes, but it works very well in soups or even stir fries.” The source is here: I usually use aseptic boxes of Mori-Nu brand soft silken tofu which keep in the cupboard and last for many months, they are very convenient. Thanks so much for reading and especially for commenting, I hope you figure out something to make with your soft silken tofu, if you do get to making this recipe let me know how you like it!
mary recently posted..Poppyseed Dressing (silken tofu-based)My Profile


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