Vegan Corn and Kale Dip or Soufflé

Corn and Kale Dip in pan
Vegan Corn and Kale Dip or Soufflé

This is the time of year when it’s nice to entertain outside, and Vegan Corn and Kale Dip is one of the appetizers that I have been serving. Its creamy, Mexican flavors are perfect with tortilla chips.

Making this recipe is simple. First you purée some silken tofu, non-diary milk, nutritional yeast and a few other ingredients in your food processor. Then add some vegetables, and turn your food processor back on to chop the vegetables and combine all ingredients. Pour into a prepared pan, bake, garnish and eat!

Corn and Kale Dip on chips
Tortilla Chips with Vegan Corn and Kale Dip

Chris always prefers to eat this dip with tortilla chips rather than crudités, but he’s also willing to make chips in our air fryer.

He sets it to 380° and heats the tortilla wedges for 12-14 minutes, shaking about halfway through. I used to cook tortilla chips in the oven, but the air fryer is quicker and the chips stay crisp for days, which never happened when I used my oven. That means that we can enjoy leftovers, and I am in the habit of making more than we can eat because I love both the taste and convenience of leftovers.

I have also served this recipe as a vegetable side dish. Try it in the summer alongside grilled portobellos or during the fall and winter months with bean loaves or tempeh.

Whether you serve Vegan Corn and Kale Dip as an appetizer or part of a dinner, I hope you have the chance to eat it outside while enjoying the sights, sounds, and smells of summer.

As always, thanks for reading, everyone!

Hugs of kindness,


Vegan Corn and Kale Dip or Soufflé

  • Servings: 8 as a dip, 4 as a vegetable side dish
  • Difficulty: easy
  • Print


  • 1 12.3-ounce package silken firm tofu
  • ¼ cup soy or other non-diary milk
  • ¼ cup plus 1 tablespoon nutritional yeast, divided
  • 6 cloves garlic
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lime juice
  • ½ teaspoon oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon no-salt seasoning
  • ¼ teaspoon ground pepper
  • 1 cup corn kernels, fresh or frozen and thawed
  • ½ bunch fresh kale, stripped (about 5 ounces kale) and coarsely chopped
  • ¼ bunch fresh cilantro, bottom 1/3 or so of stems removed and coarsely chopped
  • ½ jalapeño, chopped in 3 or 4 pieces or 1 jalapeño, seeded and chopped, or to taste
  • ¼ teaspoon paprika
  1. Preheat your oven to 375°F and spray an 8″ square or similar shallow baking pan with a light coating of oil spray.
  2. Place the tofu, soy milk, ¼ cup nutritional yeast, garlic, Dijon mustard, lime juice, oregano, cumin, no-salt seasoning and pepper in a food processor and process until smooth.
  3. Add the corn, kale, cilantro and jalapeño, and process until the greens are in ¼” or so pieces.
  4. Spoon the mixture into the pan.
  5. Mix together the remaining tablespoon of nutritional yeast and the paprika, and sprinkle over the mixture in the pan.
  6. Bake for about 25 minutes, or until the dip is bubbling nicely and browned on top.
  7. Remove from the oven and let sit for 10 minutes.
  8. Garnish with cilantro and sliced green onion, if desired; and serve with tortilla chips or crudités or as a side dish.
  9. Refrigerate leftovers.

Nutrition information per serving as a dip when made with soy milk (1/8 of the recipe): 76 calories, 2 grams fat, 0 grams saturated fat, 76 mg sodium, 277 mg potassium, 10 grams carbohydrates, 2 grams fiber, 3 grams sugars, 7 grams protein, 50% Vitamin A, 44% Vitamin C, 6% calcium, 8% iron.


3 thoughts on “Vegan Corn and Kale Dip or Soufflé

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