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Vegan tofu spread with tomatoes and basil

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Ingredients for 20 servings:

  • 50 g dried tomatoes
  • 100g tofu
  • 1 handful of basil
  • 2 tbsp oil
  • some garlic
  • n. B. Salt
  • n. B. Coriander powder
  • e.g. curry powder
  • e.g. paprika powder

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

makes approx. 180 g

Soak the sun-dried tomatoes the night before to make them easier to blend. Purée the tomatoes, tofu, and basil in a blender until the consistency of a spread is reached. Add the garlic and spices and blend to taste. If the mixture is too dry, you can add olive oil if desired. This makes a total of about 180 g of spread with about 200-400 kcal (depending on the oil and how much is used; you could theoretically omit it or substitute it). Tastes great on corn waffles with arugula and chives on top. Approx. 18 kcal per serving.

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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.

Vegan tofu spread with tomatoes and basil

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