Vegan Tofu Spread
Feel like trying a homemade version of that famous store-bought tofu spread? This all-purpose snack has a creamy texture and evokes the taste of eggs, without containing any. It’s perfect served with crudités and bread. Nutritious and easy to make with handy ingredients, it’ll put some sunshine in your autumn.
Ingredients
- 1 small carrot, peeled and chopped
- 3 tbsp flat-leaf parsley leaves
- 1 block (350 g) extra-firm tofu, crumbled
- 1/4 cup (60 ml) vegenaise (see note)
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 ml) Dijon mustard
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
Instructions
- In a food processor, finely chop the carrot and parsley. Add the remaining ingredients. Season with pepper. Purée for 2 to 3 minutes or until creamy and almost smooth. Using a spatula, scrape down the sides of the food processor as needed. Adjust the seasoning. The tofu spread will keep for 1 week in an airtight container in the refrigerator.
Feel like trying a homemade version of that famous store-bought tofu spread? This all-purpose snack has a creamy texture and evokes the taste of eggs, without containing any. It’s perfect served with crudités and bread. Nutritious and easy to make with handy ingredients, it’ll put some sunshine in your autumn.