Sun Dried-Tomato Tofu Spread
Make it ahead, vary it according to the season and your palate, enjoy. This quick recipe is vegan but if a little cheese is part of your diet, use a homemade or purchased pesto to season your dip. Serve it as a dip for raw vegetables and as a sandwich spread.
To avoid GMO soybeans, use organic tofu. Double the recipe if making for a party.
Ras el hanout is a Moroccan spice mix that includes warm spices such as cinnamon, nutmeg, and cloves, as well as coriander, cumin, ginger, black pepper. It might contain many other spices, too, including rose hips. Look for a ready-made version in natural food stores. Check the ingredients, as some blends will contain salt.
You could give your spread a Mediterranean flavor by using the dried herb mix, Herbes de Provence, instead of the ras el hanout. Or try capers, chopped green olives, garlic, and oregano.
- 10 oz. (280 g) organic tofu (do not buy firm tofu), drained
- About 1/2 cup oil-packed, dried tomatoes including the liquid from the jar
- About 1 1/2 tsp. ras el hanout spice blend
- 1/4 tsp. cayenne (optional)
- Juice of 1 lemon
- 1/4 tsp. Sea salt
- 2 T Extra-virgin olive oil
- Put the tofu, tomatoes with the liquid, ras el hanout, and cayenne, if using, in a blender and blend on high speed until very smooth and airy.
- Taste and adjust the flavor with lemon, salt, and olive oil if necessary. Pack into a clean, lidded container and refrigerate for up to several days.
Yields 1 1/2 cups or 12 Servings (2T each)
Nutrition information per serving: Calories 32; Total Fat 3g; Saturated Fat 0g; Carbohydrate 2g; Fiber 0g; Protein 2g; Sodium 60mg.
Recipe adapted from: Penni Wisner, The Kitchen Coach