Does it conjure up an image of a bland, wobbly block oozing beany water?
It does for me.
But tofu is just a raw material, loaded with potential. It doesn’t boast a lot of flavor, but that plays to its advantage. It’s versatile – you can add the flavors you like. A lot of them. Don’t hold back on the spices now!
This week I discovered one of tofu’s fortes: it can be creamed.
Put it in the food processor, whip it up with some herbs & seasonings, and you’ve got a delicious cream cheese replacement.
Herbed Tofu Spread
50 g Tofu
50 g Cashews
15 g Dijon mustard
2 g Garlic
3/4 bunch Fresh parsley
3/4 bunch Fresh spring onion
Freshly squeezed lemon juice
salt & pepper
Soak the cashews for several hours or overnight.
If you want to garnish the spread with the herbs, reserve a bit of each.
Mix all the ingredients in a food processor until smooth.
Keeps for 3-4 days in the fridge.
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