JAFFREY: Tomato-Flavored Bean Curd Spread or Salad

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Tomato-Flavored Bean Curd Spread or Salad

 

Recipe By : Madhur Jaffrey, World Vegetarian, p. 616

Serving Size : 1 Preparation Time :0:00

Categories : salads spreads

 

Amount Measure Ingredient -- Preparation Method

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8 ounces firm tofu

1 tablespoon tomato paste

2 tablespoons olive oil

1 tablespoon fresh lemon juice

3/4 teaspoon salt

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

 

This is a delicious, nutritious spread to use on breads and is very easy

to prepare. You can also serve a small scoop of it as a salad.

 

Makes 1 cup

 

Spread some paper toweling on a chopping board and lay the bean curd in

the center. Top with some more paper toweling and then with another

board or a large plate. Put a weight on top of the second board, making

sure that it is balanced properly and will not topple over. Leave for 30

minutes.

 

Remove the weight from the bean curd and press it through a coarse sieve

into a bowl. Add the remaining ingredients and mix well. Cover and

refrigerate.

 

Source: Madhur Jaffrey, World Vegetarian

Copyright 1999 by Madhur Jaffrey

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving: 587 Calories; 47g Fat (67% calories from fat); 37g Protein;

15g Carbohydrate; 0mg Cholesterol; 1760mg Sodium

Food Exchanges: 5 Lean Meat; 1/2 Vegetable; 6 1/2 Fat; 1/2 Other

Carbohydrates

 

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