You can call me Edith (weizenwind) wrote in vegancooking,
You can call me Edith
weizenwind
vegancooking

Mmmm, tofu spread...

This is modeled after the marvelous tofu spreads I used to get at the San Francisco Street Bakery in Olympia. For my first trick I went for the sun-dried tomato, but I was also rather fond of their kalamata-olive-walnut and their garden vegetable, which will be explored in due time.

Anyway, tired of hummus? Sick of shelling out tons of money for pre-made dip/spreads or fake meats? Don't have access to vegan cream cheese for your bagel? Want something fancy to put out with crackers when you have guests over?

Sun-dried Tomato Tofu Spread

1/2 lb. extra-firm tofu (not Mori Nu) or firm tofu, well pressed
2-3 cloves garlic, still in their skins
5-7 sun-dried tomato halves (either oil-packed or soaked 10-15 min. in hot water, then drained)
1/2 tsp. Italian seasoning
1/4 tsp. salt or to taste
1-2 Tbsp. extra-virgin olive oil
1-2 tsp. red wine vinegar

Roast the garlic by heating it over medium-high heat in a dry pan (not non-stick). Turn it frequently by shaking the pan; you want it to blacken slightly on several surfaces. Cool them enough to handle, then slip the cloves out of the skins. Combine in a food processor with the tomatoes, herbs, and salt. Pulse until coarsely chopped. Add the remaining ingredients and pulse until mostly smooth but still with some texture, checking seasonings as you go.

Spread on bagels, serve with chips or crackers, or use on sandwiches. Add some pine nuts near the end if you want to get fancy.
Subscribe
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded 

  • 13 comments