Vegetarian Low-Fat Roasted Garlic Tofu Spread

[Guest guest]

Vegetarian Low-Fat Roasted Garlic Tofu Spread

From; Complete Soy Cookbook

 

1 head garlic

1 tsp. olive oil

1/2 c. firm silken tofu, mashed with a fork

2 tbsps. goat cheese

1 tbsp. balsamic vinegar

salt and pepper to taste

parsley sprigs for garnish

 

Preheat oven to 400F. Trim off 1/4 - 1/2 inch of the top of the garlic

head. Brush the head with the olive oil. Bake for 20 - 25 minutes, or until

the cloves feel soft when pierced with a knife. Allow the garlic to cool.

Squeeze the garlic from 10 cloves. Put in the food processor with the

remaining ingredients. Process until smooth and creamy.

Covered and refrigerated, this will keep up to 3 days.

Makes 3/4 cup.

Calories per 2 tbsps....28...Fat..1 g....Protein...2 g...Carbs...2.8

g...Fiber...0 g.

[Guest guest]

If I were to make this for a vegan.....what kind of vegan cheese would you

recommend to replace the goat cheese?

 

Love the recipes you send (can't quite keep up with all of them, but saving

for future dates!!!)

 

Audrey

Santa Cruz, CA.

 

 

At 01:05 PM 2/1/01 -0500, you wrote:

>Vegetarian Low-Fat Roasted Garlic Tofu Spread

>From; Complete Soy Cookbook

>

>1 head garlic

>1 tsp. olive oil

>1/2 c. firm silken tofu, mashed with a fork

>2 tbsps. goat cheese

>1 tbsp. balsamic vinegar

>salt and pepper to taste

>parsley sprigs for garnish

>

>Preheat oven to 400F. Trim off 1/4 - 1/2 inch of the top of the garlic

>head. Brush the head with the olive oil. Bake for 20 - 25 minutes, or until

>the cloves feel soft when pierced with a knife. Allow the garlic to cool.

>Squeeze the garlic from 10 cloves. Put in the food processor with the

>remaining ingredients. Process until smooth and creamy.

>Covered and refrigerated, this will keep up to 3 days.

>Makes 3/4 cup.

>Calories per 2 tbsps....28...Fat..1 g....Protein...2 g...Carbs...2.8

>g...Fiber...0 g.

>

>

>

>

>

>

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