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whipped feta platter with veggies and crackers to dip
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5 from 3 votes

Whipped Tofu Feta with Smoky Hot “Honey”

I can’t believe this is tofu! This creamy, tangy whipped tofu feta with smoky, savory, sweet, spicy ‘honey’ on top takes just 15 minutes. It’s perfect for snacking, potlucks, and holiday parties! (gluten-free and nut-free with soy-free option. 15g protein and 3g fiber per serving not including sides)
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Vegan
Keyword: whipped tofu feta
Servings: 4
Author: Vegan Richa

Ingredients

For the Whipped Tofu “Feta”

  • 14 ounces firm or extra-firm tofu
  • 2 tablespoons miso
  • 2 tablespoons lemon juice
  • zest of 1 lemon
  • 1 clove garlic ,small clove or use 1/2 teaspoon garlic powder
  • 1 teaspoon oregano
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 2 teaspoons extra virgin olive oil
  • 1 tablespoon red wine vinegar

For the Crispy Garlic

  • 2 teaspoons extra virgin oil
  • 2 garlic cloves thinly sliced

For the Smoky Hot “Honey”

  • 1 teaspoon gochugaru pepper flakes or Aleppo pepper flakes or red pepper flakes
  • 2 tablespoons maple syrup
  • 1 teaspoon soy sauce
  • 1/2 teaspoon smoked paprika or more, to taste
  • a few drops liquid smoke optional

For Topping

  • 2 tablespoons toasted pine nuts
  • black sesame seeds or pumpkin seeds or other seeds of choice
  • 1 teaspoon fresh thyme or other fresh herbs of choice
US Customary - Metric

Instructions

Make the tofu whipped feta.

  • Add all of the feta ingredients to a food processor, and process until everything is smooth. If the food processor is struggling, add in 1 tablespoon of water to help it move along. Also use a spatula to move the mixture in from the edges so that things like miso and nutritional yeast don't just stick to the edges. Keep processing until everything is smooth and creamy.
  • Taste and adjust the flavor. Add more salt or more tang, if needed. Then spread this on your serving platter with some indents that can hold the hot “honey” topping

Make the crisp garlic.

  • Heat a small skillet over medium heat and add the 2 teaspoons of oil. Once the oil is hot, reduce the heat to low and add the garlic. Continue to cook the garlic at low heat until it starts to get golden and crispy. Remove the garlic slices from the oil, and place them into another bowl.

Make the smoky hot honey.

  • To the same oil, add the pepper flakes. Once the pepper flakes start to sizzle and get fragrant, switch off the heat. Add the maple syrup, soy sauce, smoked paprika, and liquid smoke, and mix that in while the pan is still hot. This will help the flavors to meld and bring the mixture to a boil over medium low.(you can boil for a minute or so longer for thicker “honey”)..Then switch off heat, let the mixture sit to cool down and thicken a little bit.

Assemble the whipped tofu feta platter.

  • If you haven't toasted all of the seeds already, toast the pine nuts in a small skillet over medium-high heat until they start to pick up some color, then switch off the heat. 2-3 mins. You can also toast the pumpkin seeds along with the pine nuts, and set them aside. Chop some fresh herbs.
  • Drizzle a good amount of the smoky hot honey over the whipped tofu feta on the serving platter. Top it with the crispy garlic, fresh thyme or herbs, the toasted pine nuts, pumpkin seeds, sesame seeds or any seeds that you want. Toasted pecans will also work great, or some candied walnuts will work great.
  • Serve whipped tofu feta with garlic bread, sourdough, toasted pita bread, cucumbers, crackers, carrots, or serve it however you like. It's just going to be so delicious.

Video

Notes

This recipe is nut-free and gluten-free. To make this soy-free, omit the soy sauce and instead of tofu, use white beans, such as cannellini or navy beans. You'll need a little bit of water to help blend the beans.
Storage: you can make the feta and hot honey topping and the toasted nuts and crisp garlic ahead. Refrigerate separately for upto 3 days. When ready to serve, spread feta on a platter. Top with the hot honey, rest of the toppings and serve. (Crisp garlic is crispiest when made the same day and not refrigerated. But it works fine refrigerated too for the amazing toasty garlic flavor) 

Nutrition

Calories: 234kcal | Carbohydrates: 16g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 648mg | Potassium: 206mg | Fiber: 3g | Sugar: 7g | Vitamin A: 313IU | Vitamin C: 5mg | Calcium: 181mg | Iron: 3mg