alive logo

Smoked Tofu Cheese Spread


    Smoked Tofu Cheese Spread

    For lovers of all things smoked, this spread is heavenly on crisp raw veggies, crusty bread, or whole grain crackers. To turn it into a dip, simply stir in commercial tofu sour cream to taste.


    8 oz (225 g) light extra-firm silken tofu
    4 oz (115 g) smoked tofu, diced into small cubes
    2 Tbsp (30 mL) miso
    2 Tbsp (30 mL) tahini
    1 Tbsp (15 mL) nutritional yeast flakes
    1 Tbsp (15 mL) lemon juice
    1 garlic clove, crushed (optional)
    3 Tbsp (45 mL) smoked almonds, chopped
    1 Tbsp (15 mL) chives or green onions, chopped

    Crumble silken tofu into food processor and add diced smoked tofu, miso, tahini, nutritional yeast, lemon juice, and garlic, if using. Process mixture for several minutes, stopping and scraping the sides of processor a couple of times, until mixture is as smooth as possible.

    Scoop mixture into serving bowl, smooth top, and sprinkle with chopped almonds and chives. Cover and refrigerate until serving time.

    Makes 2 cups (500 mL).

    Serves 8.

    Each serving contains: 79 calories; 6 g protein; 5 g total fat (0.5 g sat. fat, 0 g trans fat); 4 g carbohydrates; 1 g fibre; 214 mg sodium

    source: "Versatile Tofu", alive #356, June 2012


    Smoked Tofu Cheese Spread




    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.