Exotic spread (vegan)

Ingredients for 6 servings:

• 150 g fig(s), dried
• 100 g dried dates without stones
• 400 g tofu, crumbled
• 100 g walnuts, chopped
• 1 clove(s) garlic
• 1 tsp black cumin
• 1 tsp turmeric
• 1 tsp coriander seeds, if desired
• 1 tsp hemp seeds, if desired
• 2 tsp curry powder
• 1 pinch(s) ground cumin
• 4 tbsp olive oil
• 1 tbsp linseed oil
• 1 tsp lemon juice
• 200 ml water
• some salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

nutty tofu-fig spread “Sweet Chrunchindi”

Lightly toast the walnuts in a pan. Set aside and let cool. Separate the figs from the stems. Finely chop the dates and figs. Combine everything in a deep bowl with 200 ml of water and puree (if you have a blender, you can also use one). Heat a pan with oil and fry the tofu with turmeric, curry, and cumin. While the tofu is browning, add the olive and linseed oil, the garlic clove, black cumin, and lemon juice to the fig paste. Optionally, you can also add coriander and/or hemp seeds. It will be crispier if the hemp seeds are lightly toasted in the pan beforehand. Then puree! Turn the tofu over. Place the cooled walnuts in a mortar and pestle or use a kitchen towel, wrap the walnuts securely in it, and crush them. Add the nuts to the paste and mix. The tofu should now have some color. Let it cool slightly and fold it into the paste. Finally, season with salt and pepper. The paste’s sweet and salty flavor is intended and should remain intact. The paste tastes especially good with oven-fresh, crusty bread, as a dip, or as a side dish.