Friday, June 5, 2009

Recipe: Vivian's Very Easy Vegan Paté


  • 8 oz soft tofu (about 1 ½ cups cubed)
  • ½ cup peanut butter
  • 1 clove garlic
  • ½ tsp salt

Put tofu in a bowl and mash. Stir in peanut butter. Mince garlic or put through a garlic press and add to mixture along with salt. Blend well.

Refrigerate several hours or overnight. Spread on toast or crackers.

I invented this all by myself, so please give feedback. I think it tastes a bit like chopped liver--good chopped liver, like you'd get at Snowdon Deli in Montreal, only less fatty. Maybe it would be good with fried onions.

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