Nutty tofu spread

Ingredients for 2 servings:

• 250g tofu
• 125 g mushrooms, fresh
• 100 g almonds, whole or ground
• 1 tbsp soy sauce
• 1 pinch(s) of pepper
• 1 tsp oil
• possibly garlic
• possibly onion powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious spread, quick and cheap

Roast the almonds in a pan without fat. Remove from the pan and place in a large, deep bowl. Cut the tofu into small pieces and sear them in a little oil. Deglaze with some of the soy sauce. Remove from the pan and add to the bowl. Clean the mushrooms and quarter or halve them, depending on their size. Add the remaining oil to the pan and stir-fry the mushrooms until browned. Add the mushrooms to the bowl and puree everything with an immersion blender until smooth. Season with pepper. Stir in the remaining soy sauce. Here are a few little tricks and variations: The amount of soy sauce depends on the desired consistency. It should be enough to prevent the spread from becoming crumbly, but not so much that it’s too salty. Otherwise, add 1-2 tablespoons of very weak broth. Whether you use whole or ground almonds depends on the power of the blender. I always divide the 100g and leave the whole almonds coarser for a bit more bite. You can also puree the ingredients individually and then combine them. This works better, especially if your blender isn’t very powerful. I occasionally add a little chili or herbs. Parsley goes very well. Extra garlic or a little onion powder also tastes good. The spread will keep for about a week if kept refrigerated and sealed! The entire batch has about 1000 kcal.