Tofu Spread
For a different snack or a lunch, this Tofu Spread will delight everyone, young and old. Quick to prepare, it is also more economical than the commercial version.
Preparation
10 minutes
Cooking
1 minute
Portions
4 sandwich fillings or 8 if served as a dip (about 4½ cups)
Food storage
5 days in the fridge. Can’t be frozen.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 1 egg
- 1 firm tofu block (454 g)
- 250 ml (1 cup) grated carrots
- 1 garlic clove, peeled and minced
- 125 ml (½ cup) mayonnaise
- 125 ml (½ cup) plain yogurt Or simply add more mayonnaise
- 30 ml (2 tbsp) mustard
- 15 ml (1 tbsp) dried parsley
- Salt and pepper to taste
Preparation
- In a small bowl, beat the egg with a fork.
- Microwave for 50 seconds to 1 minute, or until the egg is cooked. Tip: Eggs may explode when cooked in a microwave. Cover with plastic wrap, leaving a small opening for steam to escape.
- Mash the cooked egg with a fork. Set aside.
- In a large bowl, crumble the tofu as finely as possible with your fingers.
Tip: Use a knife to finely chop the tofu if you want a smoother texture. 5. Add the mashed egg, tofu, carrots, garlic, mayonnaise, yogurt, mustard, parsley, salt and pepper and mix. Use this mixture as a sandwich filling or serve as a dip with raw vegetables.
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