Bon Appetit’s Miso-Tofu Ranch Dip

9 Oct


I usually cook with firm tofu, but recently bought a pack of silken tofu at the store by accident. What a great excuse to try out a new recipe!

I made this dip and took it to a dinner party, and it was so good that the next day I whipped up another batch to keep at home.

The recipe is lighter than traditional ranch because of the tofu, but still has a creamy flavor and texture due to the sour cream (so unfortunately it is not a vegan-friendly recipe, although one could try it with all tofu or a vegan mayo or sour cream). The miso paste adds a savory and saltiness to the ranch, so there is no need to add any additional salt.

What should you do with the rest of your unused silken tofu? Here are some ideas:

-Make a second batch of this ranch because it is SO delish.

-Get your soup on and cook this Tofu and Kimchi Stew (I made this a while back and highlighted it on my Instagram stories).

-Add extra protein to a smoothie. Try my Cocoa Tofu Smoothie. 

Bon Appetit’s Miso-Tofu Ranch Dip

Bon Appetit notes it makes 2 cups; I found it made closer to 1 1/4 or 1 1/2 cups

The original recipe has you blend the tofu with lemon, miso and spices and THEN stir in the sour cream and herbs. I have a large blender and needed to add the sour cream to the tofu mixture in order to get the motor to run better. Then I mixed in the herbs by hand once I transferred to a jar. 


4 oz drained silken tofu (I used 1/4 of a 16-oz package of tofu)

1/2 cup sour cream

3 tablespoons white miso

1 tablespoon fresh lemon juice

2 teaspoons white or Sherry vinegar (I used white vinegar)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon freshly ground black pepper

1 tablespoon chopped fresh parsley

2 tablespoons chopped fresh chives or 1 scallion, green part only, sliced thin


Puree tofu, sour cream, lemon juice, vinegar, garlic powder, onion powder and black pepper in a blender. Transfer to a medium bowl or jar; mix in parsley and all of the chives or sliced scallion except for a pinch. Top with reserved pinch of chives/scallions. Serve with fresh veggies and/or crackers, croutons or sliced bread.

*Dip can be made 3 days ahead. Cover and chill.


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