Guest guest Posted November 7, 2001 Report Share Posted November 7, 2001 * Exported from MasterCook * Tofu-Miso Pate Recipe By :Bryanna Clark Grogan & Joanne Stepaniak Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 12.3 oz box extra-firm silken tofu 2 tablespoons chopped fresh parsley -- generous 2 tablespoons light miso 1/2 green onion -- chopped 2 teaspoons tahini 1 teaspoon dried dill 1 small garlic clove -- peeled 1/3 teaspoon salt pinch nutmeg Place the tofu in a clean tea towel, gather the ends, and twist for a couple of minutes to squeeze out most of the water. Crumble the tofu into the bowl of a food processor with the remaining ingredients, and process until smooth. Pack into a bowl or container, cover, and refrigerate. Serve on crackers, rye crisp, toast, raw celery sticks, etc. Source: " Dairy-Free and Delicious " Copyright: " 2001 Brenda Davis, Bryanna Clark Grogan, Joanne Stepaniak " Yield: " 1 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 263 Calories; 12g Fat (40.5% calories from fat); 28g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 950mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates. NOTES : This recipe is like a rich cream cheese herb spread. It contains about a tenth of the fat of real cream cheese. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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