YieldMakes 3 cups
1 pound med or firm tofu
.33 cup mayo or plain yoghurt
2 stalks celery, chopped fine
1 pepper of your choice (sub=2 Tbs pepper sauce), chopped fine
½ red onion (or equivalent leeks, scallion or yellow onion), chopped fine
1 tablespoon nutritional yeast
2 tablespoon parsley (sub=carrot tops), chopped fine
2 teaspoon salt
1 teaspoon mustard seeds (sub=2 tsp prepared mustard), crushed
1 teaspoon onion powder
½ teaspoon curry powder
½ teaspoon black pepper
1 tablespoon honey
1 clove garlic (sub=1 tsp garlic powder)
1 teaspoon dill weed
½ lemon (sub=2 Tbs lemon juice or apple cider vinegar), squeezed
1 red or green bell pepper (Opitonal), chopped fine
¼ teaspoon turmeric
mash all ingredients together. Stores in the fridge for up to a week.
Sillydog's ThoughtsBy sillydog
I adjust the basic tofu pate recipe to whatever happens to be seasonal or in my fridge. Adjust any of the quantities as you see fit, as the trick is to just make it to taste. Great w/ any type of cracker or bread-like unit.
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