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Dairy-Free and Delicious Publisher: The Book Publishing Company © 2001 by Jo Stepaniak, Bryanna Clark Grogan and Brenda Davis ISBN: 1570671249

Reprinted with permission from the author, Jo Stepaniak.

Tofu-miso pâté (p. 68)
Yield: about 1 cup

This recipe is like a rich cream cheese herb spread. It contains about a tenth of the fat of real cream cheese.

Ingredients

• 1 (12.3-ounce) box extra-firm silken tofu
• 2 generous tablespoons chopped fresh parsley
• 2 tablespoons light miso
• 1/2 green onion, chopped
• 2 teaspoons tahini
• 1 teaspoon dried dillweed
• 1 small clove garlic, peeled
• 1/3 teaspoon salt
• Pinch of nutmeg

Directions

Place the tofu in a clean tea towel, gather the ends, and twist for a couple of minutes to squeeze out most of the water. Crumble the tofu into the bowl of a food processor with the remaining ingredients, and process until smooth. Pack into a bowl or container, cover, and refrigerate. Serve on crackers, rye crisp, toast, raw celery sticks, etc.

Nutritional Information

Per 2 tablespoons: Calories 58, Protein 5 g, Fat 2 g, Carbohydrates 3 g, Calcium 19 mg, Sodium 207 mg