Vegetarian Spreads (Recipe)

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MEXICAN SPREAD

1/2 lb. white tofu, water drained

1 t. onion powder

1/2 t. garlic powder

1 t. salt

2 t. ground roast cumin

2 t. chili powder

1 t. Splenda

1 T. vegetable oil

1/2 t. Kitchen Bouquet

1 T. water

 

 

'BACUN' SPREAD

1/2 lb. white tofu, water drained

1/2 t. liquid Smoke

2 T. Soy Sauce

2 t. vegetable oil

1/4 t. dry mustard

1 t. Splenda

1/2 t. salt

1/4 t. Kitchen Bouquet

 

 

ITALIAN SPREAD

1/2 lb. white, tofu, water drained

1 t. onion powder

1/2 t. garlic powder

1 t. salt

1 T. basil

2 T. olive oil

1/2 t. Kitchen Bouquet

1 t. Splenda

2 T. romano cheese

1/4 t. rosemary (ground)

 

Combine all ingredients in a food processor until smooth. Transfer to

food storage containers until needed. These recipes keep refrigerated up

to 1 (one) week. Do not freeze.

Savory tofu spreads can be used as dips for vegetables or added to stir

fry as a sauce. You can stuff assorted vegetables, such as mushrooms and

zucchini, or spread on lettuce leaves, Napa cabbage etc. for vegetable

rolls.

 

If you're not counting " carbs " , Tofu spreads can be used on crackers or

tortilla wraps, spread into rice, a topping for potatoes or used as a

substitute for cheese spread and mixed into all pastas.