Spinach & Artichoke Tofu

This Spinach & Artichoke Tofu takes everything we love about the classic appetizer—the creamy sauce, garlicky goodness, tender artichokes, and cheesy vibes—and transforms it into a satisfying high-protein meal. Crispy tofu gets tossed in a rich dairy-free spinach and artichoke sauce that’s luxuriously creamy without a drop of heavy cream in sight!

Watch how to make Spinach & Artichoke Tofu over on my YouTube channel! And don’t forget to subscribe while you’re at it  😉

Inspiration & Ingredients

Spinach & Artichoke Tofu is comforting, nourishing, packed with plant protein, and versatile enough to spoon over just about anything your heart desires. Pasta? Absolutely. Rice? Yep. Mashed potatoes? Heck yeah. Crusty bread for maximum sauce-scooping opportunities? Mandatory.

I absolutely love spinach and artichoke dip, or at least I used to before I went vegan. Put it in front of me at a party and suddenly I’m “just having one more bite” approximately seventeen times.

But while the classic version is outright delicious, it’s typically loaded with dairy, cheese, cream, and enough calories to qualify as a main course anyway. So I wanted to create a healthier, completely dairy-free version that still delivered all those creamy, cheesy, comforting flavours.

And so in a shocking plot twist, instead of making a dip, I turned it into an everything sauce.

The sauce starts with silken tofu and cashews, which blend into an unbelievably creamy base without needing any dairy. Nutritional yeast adds cheesy flavour, artichokes bring their signature tangy goodness, and spinach sneaks in some greens without anyone complaining.

Then we toss crispy tofu right into the sauce to make it a complete meal—but honestly, this sauce is so versatile you can use it with whatever protein you have on hand.

The beauty of this recipe is that it relies on a handful of simple ingredients that work together to create big flavour:

• Silken tofu creates an ultra-creamy sauce while adding extra protein.
• Cashews provide richness and body that mimics traditional cream-based sauces.
• Artichoke hearts bring that classic spinach dip flavour we all know and love.
• Fresh or frozen spinach keeps things easy, affordable, and nutrient-packed.
• Nutritional yeast and vegan parmesan create those cheesy, savoury flavours without dairy.
• Extra-firm tofu gets crispy on the outside and perfect for soaking up all that glorious sauce.

Why You Need to Make Spinach & Artichoke Tofu

1. It’s secretly packed with protein: With approximately 26 grams of protein per serving, this cozy comfort-food dinner works just as hard as it tastes good.
2. It tastes way more indulgent than it actually is: The creamy sauce feels restaurant-worthy, but it’s made primarily from wholesome plant-based ingredients.
3. It’s an “empty the fridge” kind of meal: Serve it over pasta, rice, quinoa, potatoes, roasted vegetables, or whatever carbohydrate is currently calling your name.
4. It makes incredible leftovers: The flavours deepen overnight, making tomorrow’s lunch something you’ll actually look forward to.
5. It’s basically spinach and artichoke dip for dinner: Can’t complain there.

How to Make Spinach & Artichoke Tofu

Instructions

1. Toss tofu with cornstarch, nutritional yeast, salt, and pepper, then transfer to an air fryer basket. Air fry at 380°F for 20 minutes until crispy.
2. In a high-speed blender, blend cashews, broth, silken tofu, lemon juice, and nutritional yeast until smooth and creamy.
3. Warm a tbsp of olive oil in a nonstick skillet and sauté onion until softened, about 3 minutes. Add garlic, mushrooms and artichokes and cook for a few minutes until aromatic and the mushrooms have reduce by about half. Stir in the spinach (either fresh or frozen) and cook for 2 to 3 minutes, until the fresh spinach is wilted (or the frozen spinach’s extra moisture has cooked off).
4. Pour in sauce and stir in herbs, salt, pepper, and vegan parmesan. Simmer until slightly thickened. Adjust seasonings to taste. If you’re using fresh spinach, this is when you want to stir it in and let it wilt.
5. Add tofu and toss to coat. Serve hot with cooked pasta, rice, quinoa, potatoes, veggies, or crusty bread and enjoy!

Dip Happens

Some recipes accidentally become household favourites. For my husband and I, this has become one of them! It’s creamy, cheesy, comforting, packed with protein, and somehow manages to feel indulgent while still being loaded with wholesome ingredients.

Whether you serve it over pasta, pile it onto potatoes, or attack it with a loaf of crusty bread, this Spinach & Artichoke Tofu proves that comfort food and nutritious food can absolutely be the same thing.

And if you happen to eat half the sauce before it reaches the table… I salute you. 🫡

Love this recipe? I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below! Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!