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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
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