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Paprika tofu spread

updated

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Ingredients for 1 servings:

  • 4 bell peppers, red
  • 200 g natural tofu or smoked
  • 1 handful of walnuts, roasted
  • 2 garlic cloves
  • 1 tsp cumin powder
  • 1 tsp smoked paprika powder
  • 1 tsp thyme
  • 1 tsp, heaped miso paste, light
  • 1 tbsp date syrup
  • 1 tbsp olive oil
  • 2 tbsp nutritional yeast

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

vegan

Bake the peppers in the oven at 200°C (top/bottom heat) for about 40 minutes, turning halfway through. Then, cover and let cool slightly in a bowl. While the peppers are in the oven, toast the walnuts in a pan if you haven’t already. After the cooling time, peel the skin off the peppers and place the stems and seeds in a blender with all the other ingredients. Blend until you have a nice creamy consistency, suitable for spread. Transfer to jars and refrigerate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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