Millennium Tofu Spread

This is a fantastic spread - the herbs and the miso make it interesting to taste, and with enough time in the food processor, the tofu itself becomes silky smooth. My friends across a range of eating styles enjoy it - the vegans, the vegetarians, and the omnivores. I prefer it to mayonnaise, and happily spread it on bagels and toast - i'll even use it in a tuna salad. It is certainly not a mayo-imposter; it's a different beast that serves the purpose of having something rich and tangy and a little wet on your bread. Texture-wise, it falls somewhere between a smooth hummus and a whipped cream cheese. My niece Allison thinks it's good on grapes, too!

Recipe from The Millennium Cookbook.

Makes about 2.5 cups

1 yellow onion, cut lengthwise into thin crescents
3 garlic cloves, peeled but left whole
1 tsp salt
1/4 c. dry white white wine, sherry, or vegetable stock
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tsp fresh rosemary
1/2 tsp dried basil
1/2 tsp dried oregano
3/4 tsp ground pepper
1/4 tsp ground nutmeg
1/2 c. vegetable stock or water
12 oz. firm tofu, drained
1/4 c. light miso

In a large saute pan or skillet, cook the onions, garlic, salt and wine over medium heat until the onions just start to soften, about five minutes. Add the herbs and vegetable stock. Cover and cook until the liquid evaporates and the onion and garlic are very soft and lgiht brown, about 20 minutes. Remove from heat and let cool to room temperature.

Crumble the tofu into a medium bowl. Add the miso and the onion mixture and blend well. In a food processor, process this mixture, in batches if necessary, until smooth. Serve at room temperature or chilled.

Nutritional info per tbsp:
33 calories (27% from fat), 2 g protein, 4 g Carbohydrate, 1 g fat, 0 mg cholesterol, 294 mg sodium, 0.3 g fiber.

meriko's notes:
Sometimes i use sherry instead of white wine. I also used about a tsp fresh thyme, a tsp fresh sage, a tsp fresh rosemary,and a tsp dried basil, no oregano, and the appropriate amount of nutmeg. I salted and peppered to taste. Leave this in the food processor longer than you think you need to; and don't worry about the texture being a little weird when it's warm. It will silken out as it cools.

Posted by shock on March 06, 2003 | TrackBack
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