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  • Prep Time: 15 min Minutes
  • Cook Time: 19 min cook Minutes
  • Serving Size: Serves 4-6

This delicious Vegan Buffalo Tofu Dip recipe is best enjoyed in the summer with great company, alongside our organic Que Pasa tortilla chips.


  • 3 cups shredded, extra firm tofu
  • 3 Tbsp olive oil
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • 2 cups raw organic cashews, soaked in boiling water for 20min
  • ¾ cup water
  • ¼ tsp salt
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp nutritional yeast
  • ¼ cup franks hot sauce
  • ¼ cup shredded, vegan cheddar style cheese
  • Organic green onions for garnish (optional)
  • 1 bag Que Pasa Unsalted Tortilla Chips
  • 1 bag Que Pasa Blue Corn Tortilla Chips


  1. Preheat oven to 400.
  2. Using a box grater, shred the tofu.
  3. Line a baking sheet with parchment paper and add the tofu.
  4. Drizzle the tofu with olive oil and add cumin and smoked paprika.
  5. Toss to combine and spread out in an even layer.
  6. Roast in the oven for 10min.
  7. Remove from oven and reserve.
  8. Meanwhile, in a high-powered blender or food processor, blend the raw organic cashews with water, salt, onion powder, garlic powder and yeast.
  9. Add a bit more water if necessary to blend until smooth. Add hot sauce to taste and blend until combined.
  10. Place the roasted tofu in a medium bowl and pour over the cashew cream.
  11. Stir to combine and place in an oven proof dish.
  12. Top with grated vegan cheese and bake for about 15 minutes or until cheese is melted and dip is heated through.
  13. If you’re looking for a crispier cheese melt, broil for an additional 3 minutes.
  14. Garnish with organic green onion and serve the Vegan Buffalo Tofu Dip with our Que Pasa Unsalted Tortilla chips and Blue Corn Organic Tortilla Chips.

Enjoy our Vegan Buffalo Tofu Dip at your next summer get together.

In This Recipe

About The Author

Jennifer Stamper

Jennifer Stamper has been food styling for over 18 years for film and print advertising and is based in Vancouver, BC. Canada. She is a graduate of Dubrulle French Culinary and has a BFA from ECIAD. Her passion is food and aesthetics. Given her culinary training, Jennifer also provides recipe development for clients such as BC Tree Fruits, Appeal Magazine, Western Living and At The Table Magazine. She is also the author of "Pick of the Crop" - seasonal recipes inspired by Canada's public markets, published by MacMillan Canada.

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