Vegetable Pate
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“Posted for ZWT6 for Scandinavia leg of tour. Pressing and Blanching Tofu for Pressing & Blanching or 5-Spice Tofu for Five-Spice. The prep time does not include either option, or the chilling time.”
Vegetable Pate
0 recipe photos
READY IN:40mins |
|
YIELD:3 cups |
UNITS:US |
Ingredients Nutrition
- 2 cake, five-spice tofu or
- 14 ounces tofu, blanched and pressed
- 2 cups steamed fresh green beans (approx 1 pound)
- 1⁄2 cup toasted walnuts
- 1 tablespoon tamari soy sauce
- 3 tablespoons mayonnaise or 3 tablespoons plain yogurt
- 2 teaspoons prepared mustard
- 2 tablespoons finely diced onions
- 1 cup finely diced onion
- 2 teaspoons vegetable oil
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried sage
- 1⁄4 teaspoon ground coriander
- 1⁄4 cup minced kosher dill pickle
- fresh ground black pepper
Directions
- Grate the tofu, using hand grater. You should have about 2 cups. Reserve.
- Combine green beans, walnuts, soy sauce, mayonnaise or yogurt, and mustard in a food processor. If using blender, make in batches.
- Blend well, but not completely pureed.
- Add to tofu and add 2 tbsp minced onion. Mix.
- Saute remaining onion in vegetable oil, with the thyme,sage and coriander. Cook until onion is translucent. Stir into tofu mixture.
- Add the pickle and the pepper to taste, but should be more than you usually use. Refrigerate until chilled.
- Serve with crackers, vegetable to dip, or on rye bread with fresh tomatoes.
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Vegetable Pate