Smoky sweetcorn, tofu and miso dip
Prep time: 15 minsTotal time: 
Smoky sweetcorn, tofu and miso dip
Friends coming over? Serve this vegan, umami-rich dip with crudités, crackers or flatbreads as a starter or as part of a sharing spread
Prep time: 15 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 325g tin of sweetcorn, drained
- 300g pack of silken tofu
- 1 tbsp of white miso paste*
- 1 tbsp garlic and ginger paste
- 2 spring onions, finely sliced
Step by step
-
Heat a large, dry frying pan over a high heat. Once the pan is hot, add the drained sweetcorn and fry, stirring occasionally, until charred (about 5 minutes). Set aside to cool.
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Pour off the excess water from the tofu, then place the drained tofu in a food processor with 125g of the charred sweetcorn, miso paste and garlic and ginger paste. Blend until creamy and mostly smooth, scraping down the sides of the processor bowl occasionally. Transfer to a wide serving bowl (you can cover and chill the dip in the fridge at this point, up to 24 hours ahead). Stir the spring onions into the remaining charred sweetcorn, then spoon the mixture over the dip to serve.
*Check your miso is gluten free, if required.
