Kale & 'Bacon' Buffalo Dip- Vegan, tofu recipes
Updated: Apr 27, 2022
Spicy, creamy, hearty, and super delicious!
This is the best Buffalo dip ever! It's made with wholesome ingredients, and loaded with protein and Kale. Every bite is bursting with flavour and delectable textures.
Easy-to-make and a crowd pleaser for sure. This dip will only have you wanting more!
Hit save on this recipe and make this epic dip for your next lime or party!
2 1/2 Cups Chopped Kale
1/2 Pack of vegan bacon, roughly chopped
2 Garlic cloves, finely diced
1 Tbl Nutritional yeast
1-2 Tbl Diced red onions
1- 2 Tbl Chopped fresh parsley
1 Pack extra firm silken tofu
Salt to taste
2 Tbl Vegan garlic mayo (See note below)
6 Tbl buffalo sauce (recipe below)
1 Tbl agave
Add silken tofu, Buffalo sauce, and garlic mayo to a bowl, then using an immersion blender, blend until smooth and creamy. You can also use a food processor or blender for this step.
Transfer to a baking dish and set aside while you cook the Kale and bacon.
Heat a nonstick pan on medium heat and coat with coconut oil.
Add chopped onions, garlic and pasley and saute until the garlic is fragrant.
Toss in the chopped Kale, stir and cook for a few seconds. Sprinkle with nutritional yeast, stir and cook for about 30 seconds.
Add more coconut oil to your pan (drizzle oil down the sides of the pan to heat evenly and quickly) then stir in the chopped bacon, drizzle with agave. Cook and stir in between, until the bacon begins to crisp and the Kale has softened.
Remove from heat and add the cooked Kale and bacon to the creamy Buffalo mix. Fold and incorporate well, smoothen the top and sprinkle with cracked black pepper and paprika and bake for 15-18 minutes until golden on the top.
Serve this super delicious dip with crackers, bread, veggies, chips and more. This will also be a tasty filling for Lasagnas and pies.
Vegan Garlic Sauce
Original vegan mayo, minced garlic, squeeze of lemon, cracked black pepper & salt to taste.
Add all ingredients to a bowl and mix to combine.
1/2 Cup hot sauce
6 Tbl coconut oil
1 Tbl apple Cider
1/2 tsp vegan worcestshire sauce (I used Swiss worcestshire sauce)
1 1/2- 2 tsp paprika
1/4 tsp Garlic powder
1/4 tsp Salt
Add everything to a saucepan and cook on medium heat, whisking frequently until combined, and the sauce has thickened.
Remove from heat and serve it how you like. Or allow to cool and store the leftovers in a jar for later. Note, that because this sauce contains coconut oil the oil will harden in the fridge, so you will need to thaw it for a bit before using or reheating.