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Herby Tofu Dip with Air Fryer Potatoes 

This easy tofu dip is the perfect plant-based, protein-packed dip with just 11 ingredients required and ready in 5 minutes. Paired with perfectly crispy air fryer potatoes, this is another mouth-watering small plate recipe you’ll love.

A white plate with herby tofu dip topped with roast potatoes and fresh basil.

This tofu dip, paired with the most perfect air fryer potatoes, is my answer to all those people asking me “How do you get your protein?” when I share my favorite potato and dip recipes online.

Another air fryer recipe I’ve made recently is this awesome spicy frozen cauliflower recipe, which would pair perfectly with these potatoes!

Packed with protein from the tofu, and so flavourful thanks to the basil, lemon juice, and garlic, I just know this easy vegan dip is going to be a new staple around here.Tofu is a fantastic protein source for vegetarians and vegans because it is very mild in flavor, so it can essentially take on whatever stronger seasonings and ingredients you pair it with.

Here, I’ve added traditional pesto ingredients including fresh herbs, fresh lemon juice, nutritional yeast in place of Parmesan, and my favorite plant-based cream cheese to give it an extra thick and creamy texture.

Honestly, heaven.

Air fryer potatoes

This pesto tofu dip is absolutely incredible paired with my perfectly crispy air fryer roast potatoes, ready in 25 minutes from start to finish.

Step 1) ​Wash and cube your potatoes

​Start with 2 large baking potatoes, washed and patted dry. Dice the potatoes into small-ish cubes/roast potato shapes. I like to keep my roast potatoes on the smaller size for maximum crispiness!

Step 2) ​Add the seasonings and oil

I combine the salt, black pepper, and Italian seasoning in a small bowl before sprinkling the seasonings over the potatoes and drizzling over the olive oil. Stir to ensure the potatoes are fully coated in both the seasoning and the oil.

Step 3) ​Add to your air fryer tray

Tip the potatoes into your air fryer, and cook on 200C for 20 – 25 minutes until the potatoes are golden and crispy. 

If you don’t have an air fryer, repeat steps 1 and 2, but roast the potatoes in your oven at 200C for 45 – 50 minutes instead, flipping the potatoes after 30 minutes to ensure they get crispy on every side. 

Potential Variations for the Air Fryer Potatoes

I’m a big fan of keeping the roast potatoes for this recipe fairly simple, with just the Italian seasoning blend (oregano, thyme, basil, etc) adding some flavor. This way, the punchy tofu dip really speaks for itself!

However, if you want to add a little something extra, you could toss your roast potatoes in a chili sauce for some extra spice. 

In the meantime, make your tofu dip!

Making the tofu dip

The tofu dip is ridiculously easy to make. Here’s what you need to do (scroll down to the recipe card at the bottom of the page for the exact quantities I used). 

Get your food processor or high-powered blender. Add all the following ingredients to it, and blend:

  • tofu
  • vegan cream cheese
  • basil
  • garlic
  • nutritional yeast
  • pine nuts
  • extra virgin olive oil 
  • salt, black pepper, and dried oregano 
  • lemon juice

Blend until smooth and creamy, and adjust the ingredients according to your preferences. If you prefer, you could take a little bit of extra time and add roast garlic and onion powder for extra flavor. However, I love this fresh and creamy whipped tofu just as it is – and it also makes a great alternative to my super popular whipped feta recipe. 

Plate up the tofu dip and add your potatoes for small plate heaven. I topped my dish with more fresh basil, a little lemon zest, and a sprinkle of flaky salt. 

a circular white plate with herby basil tofu dip spread onto it.

Variations and Adaptions

This vegetarian small plate recipe is a wonderfully nutritious balance of proteins, carbohydrates, and fats. To make it a more balanced meal you could have alone, you could add chickpeas and chopped vegetables such as red pepper, onions, and courgette to the potatoes and place in the air fryer for 20 minutes.

You could also serve everything on a bed of rocket for extra greens. 

You could turn the roast potatoes component into potato chips use pita chips in their place, or try homemade flatbread or even crackers and crudites on the side. 

One of my favourite things about the tofu dip, however, is how versatile it is. Rather than just being a dipping sauce, you could adapt the tofu dip in so many ways and create any number of great recipes.

A birdseye close up shot of a crispy air fryer roast potato with the plate of tofu dip and potatoes in the background.

Other uses for the pesto tofu dip

As a self-confessed potato addict, I couldn’t not pair this tofu dip with my perfect air fryer roast potatoes.

However, it would be also be great in any of the following uses:

  • Paired with pasta for a tofu pesto pasta
  • Used as a creamy salad dressing
  • As a dressing for nourish bowls with crispy chickpeas and sweet potatoes 
  • As a sandwich spread with fresh tomatoes and mozzarella
  • Alongside tortilla chips and carrot sticks as a dip

Other recipes to make next time:

Tofu nuggets

​- Feta tofu

Whipped feta and Greek potatoes

Paprika potatoes with avocado crema


If you’re making this recipe ahead of time, I would recommend storing the potatoes and the tofu dip separately.

Each component can be stored in an airtight container for 3-5 days and refrigerated.


What type of tofu should I use?

I use firm tofu in this recipe, but soft tofu such as silken tofu could definitely also work! I just find that firm tofu tends to be available in more shops.

Can I heat the tofu dip?

Yes, absolutely – this tofu dip could be heated and used as a pasta sauce or warm tofu sauce over nourish bowls. It’s super versatile!

Can I substitute the pine nuts for something else?

Yes, you could use almonds, walnuts, pistachios, or just omit them altogether.

Why do you use nutritional yeast in the dip?

The nutritional yeast not only provides added B12 to plant-based foods, but it also adds a nutty, slightly cheesy flavor that perfectly replaces Parmesan to make it vegan-friendly.

Can I omit the tofu?

This recipe would still work without the tofu and with more cream cheese added, but would be more of a creamy pesto sauce and not have any of the added protein the tofu offers!

Are there any other popular tofu dips?

Another popular way to have tofu as a dip is the take silken tofu and pair it with soy sauce, sesame oil, and garlic for a more Asian-inspired recipe.

Herby Tofu Dip with Roast Potatoes

Herby Tofu Dip with Roast Potatoes

Yield: 2-3 portions
Cook Time: 20 minutes
Total Time: 20 minutes

This easy tofu dip is the perfect plant-based, protein-packed dip with just 11 ingredients required and ready in 5 minutes.


  • 140g firm tofu
  • 75g plant-based cream cheese
  • 30g fresh basil
  • ¼ cup pine nuts
  • 2 tbsp nutritional yeast
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp oregano
  • 1 lemon, juiced
  • 1 tbsp EVOO
  • 1 clove garlic, minced

For the Roast Potatoes

  • 2 baking potatoes
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp Italian seasoning blend


To make the potatoes:

  1. Wash your potatoes and pat dry. Preheat your air fryer to 200C.
  2. Dice the potatoes into small cubes, then add to a bowl with the olive oil, salt, pepper, and Italian seasoning.
  3. Mix the potatoes to ensure they are coated evenly, then add to your air fryer basket and cook for 20 minutes.
  4. If not using an air fryer, follow steps 1-3 but place the potatoes in a baking dish and roast in your oven at 200C for 45-50 minutes.

To make the tofu dip:

  1. While the potatoes are cooking, make your dip.
  2. Add cubed firm tofu, plant-based cream cheese, minced garlic, pine nuts, fresh basil, nutritional yeast, lemon juice, extra virgin olive oil and the seasonings (salt, pepper, oregano) to a blender or food processor.
  3. Blend until the tofu dip is smooth and creamy.
  4. Use a small spoon to test the tofu dip and adjust any of the added ingredients according to your own preferences.
  5. Spread the tofu over a plate, and then top with your roast potatoes.
  6. Finish the dish with some chopped fresh basil, lemon zest, and a sprinkle of flaky salt.
  7. Enjoy!


If you’re making this recipe ahead of time, I would recommend storing the potatoes and the tofu dip separately.

Each component will keep for 3-5 days stored in an air tight container and refrigerated.

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Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 426Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 25mgSodium: 1652mgCarbohydrates: 34gFiber: 6gSugar: 3gProtein: 14g

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