Cooking Green Recipe
This wonderful spread keeps well in the fridge and makes a nutritious foundation for any meal. Enjoy it in a sandwich, spread on crackers, wrapped in a wheat tortilla, or as stuffing for a ripe tomato.
8 oz. firm tofu, packed in water
- 1/4 c. finely chopped celery
- 1/8 c. minced onion
- 2-3 t. finely sliced fresh chives
- 1/4 t. turmeric
- 1/4 t. onion powder
- 1/8 t. garlic powder
- 1/4 t. dried dill
- 3/4 t. salt
- dash pepper
- 1/8 cup + 1 t. Vegenaise (found in refrigerated section of natural foods markets)
Drain all water from tofu container. Place tofu on a cutting board and press down on it with a plate to release water. Pat it dry with a paper towel. Place tofu on a large plate and mash thoroughly with a fork. Transfer to a bowl. Add the remaining ingredients and mix well with a fork. Adjust seasonings to taste. Add more Vegenaise, if needed, for desired consistency. Place in a tight container and refrigerate for at least a couple of hours or overnight for best flavor. Decorate with chopped chives if serving as a spread.
Adapted by Kay Bushnell from The McDougall Quick and Easy Cookbook