Friday, August 03, 2007

RECIPE ~ Tofu Spread

Here is a fun food from Food As Medicine by Dharma Singh Khalsa, who states that "tofu and sesame seeds are high in calcium and protein." I've made some personal modifications to the recipe which I find makes it very tasty (pictured here using spinach and carrots). Use as dip, too!

1 pound medium or firm tofu, rinsed and squeezed of excess water
1 to 2 celery sticks or 1 cup spinach, finely chopped
1 scallion, finely chopped
2 Tbsp fresh parsley, finely chopped
2 Tbsp diced sweet red pepper or finely grated carrots

Juice of 1 lime or 1/2 lemon
1/4 cup vegan mayonnaise
1/4 cup olive oil
1 1/2 Tbsp nutritional yeast flakes (optional) or grated parmesan (try soy or rice parmesan)
2 cloves garlic, minced
1 tsp sea salt or a herbal sea salt like Herbamare
1 tsp vegetable seasoning like Spike or mixed dried herbs of your choice
3 Tbsp tahini

Steam tofu for 10 minutes. Squeeze out any remaining water again, then crumble tofu and mash with a fork. Blend in celery, scallion, parsley, and red pepper or carrots.

In a separate bowl, blend together the lemon juice, mayonnaise, olive oil, yeast flakes or parmesan, garlic, salts/seasonings, and tahini. Combine with tofu mixture.

Serve with rice crackers and sliced vegetables, or as a sandwich spread. Makes about 2 cups.

~ Mix in 1/4 cup chopped sundried tomatoes, either the kind packed in oil, or dry (in which case rehydrate by soaking in boiled water for a few minutes, then drain)
~ Add 1/2 cup artichoke hearts, chopped small, either the kind packed in oil or canned (drain before using)
~ Make it soy-free using 1 cup cooked cauliflower and/or carrot in place of the tofu
~ For a silky smooth dip, use a hand blender to puree all ingredients, or just tofu and dressing before mixing in vegetables

VATAS choose spinach and carrot; choose parmesan; add cayenne or paprika to taste
PITTAS omit scallion; choose lime juice and replace tahini with sunflower seed butter; reduce salt by half
KAPHAS cold tofu is aggravating to Kaphas, so opt for the soy-free variation; replace tahini with sunflower seed butter OR reduce to 1 Tbsp; reduce salt by half; add cayenne or paprika to taste

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