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Vegan savory spread

updated

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Ingredients for 1 servings:

  • 250 g smoked tofu
  • 200 g kidney beans
  • 200 g bell pepper(s), red
  • 30 g tomato paste, 3-fold concentrated
  • 1 onion(s)
  • 100 ml soy milk (soy drink) light
  • 1 tbsp marjoram, dried
  • 1 tbsp oregano, dried
  • 1 tsp thyme, dried
  • salt and pepper
  • Paprika powder, sweet
  • Garlic granules, from the mill, or fresh garlic
  • chili powder
  • cumin

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

low-calorie, low-fat, delicious!

Finely chop the tofu, bell pepper, and onion. Combine all ingredients (except the spices) in a blender and blend until smooth. If it’s too dry, feel free to add a little more soy milk. Season to taste. Notes: Since everyone’s taste is different, I can’t give exact recommendations. It’s better to overseason it a bit for a more intense flavor on the bread! The whole thing will keep for a few days in a sealed container.

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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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