Easy Vegan Rangoon Dip

Easy Vegan Rangoon Dip

Easy Vegan Rangoon Dip

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 10


  • 16 oz container of extra firm tofu*
  • 1 cup Frank's Red Hot Sweet Chili Sauce (it's not really hot, if you're worried about that)
  • 1 container plain Vegan Cream Cheese
  • 1 green onion, chopped
  • About 10 tortilla chips, crushed
* You can also use Gardein Crispy Tenders in place of the tofu. Simply cook according to package instructions and add chopped pieces over the cream cheese


  1. Warm up your oven to 350F.
  2. Cut the tofu into 1/2" (fairly small) cubes. Don't feel like you have to be exact here; approximate is just fine. Typically you'd want to drain the tofu as well, but we get to skip that step for this recipe. Just be sure to use extra firm tofu.
  3. Pour the Sweet Chili Sauce in a skillet and turn up to medium heat. Add the chopped tofu and allow the tofu to simmer in the sauce for several minutes. Be sure to stir the tofu well so each piece is well-covered in the sauce.
  4. Use a medium-sized baking pan or casserole dish and spread all but about 2 tablespoons of the cream cheese in the bottom of the pan. Top with chopped green onions.
  5. Now return to your tofu which has been simmering in the skillet. Use your spoon to break up pieces of the tofu and be sure to stir the sauce so all the tofu is well-coated.
  6. When the sauce has cooked down a bit, add the reserved two tablespoons of cream cheese to the tofu mixture and stir it around a bit. It gives it a creamier texture. Now pour it over the cream cheese/green onion mixture and top with the crushed tortilla chip pieces.
  7. Bake in the heated oven for 20 - 25 minutes. I turned the heat up to 400F for the last 10 minutes to really brown that tofu and crisp those chips. If you do that just be sure to keep an eye on it so nothing burns!
  8. Remove from the oven and allow to cool for a few minutes. Serve warm with crackers.

Posted 2 years ago by Marly on Monday, December 15th, 2014 · Permalink