RCI-SN.001.0413.001
Tofu Vegetable Spread
Tofu Vegetable Spread from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- tofu1 poundroughly cubed
- Mayonnaise or yogurt2 tablespoons
- 1/4 cup
- 3 tablespoons
- fresh dill1 tablespoonminced
- fresh parsley1 tablespoonminced
- 1 teaspoon
- carrots2 smallcut in chunks
- ribs of celery2 unitcut in chunks
- sun dried tomatoes2 unitdrained
- 1/2 teaspoon
- 1/4 teaspoon
- 1/4 teaspoon
- 1 Pinch
- 1 tablespoon
- bell pepper1 unitroasted and minced (optional)
Method
1
Cube the tofu into roughly 1-inch pieces and gently pat dry with paper towels to remove excess moisture.
2
Chop the carrots and celery ribs into small chunks, then mince the fresh dill, fresh parsley, onion, sun-dried tomatoes, and roasted bell pepper (if using).
3
Heat a skillet over medium heat and add the tofu cubes, cooking until lightly golden on all sides, about 5 minutes total, stirring occasionally.
5 minutes
4
Transfer the cooked tofu to a food processor and add the mayonnaise or yogurt, warm chicken bouillon, garlic powder, Old Bay Seasoning, seasoned salt, pepper, and cumin.
5
Pulse the tofu mixture 8-10 times until it reaches a chunky, spreadable consistency—do not over-process into a smooth paste.
6
Transfer the processed tofu to a mixing bowl and fold in the minced onion, dill, parsley, carrot chunks, celery chunks, and sun-dried tomatoes using a spatula.
7
Drizzle the balsamic vinegar over the mixture and gently fold until all ingredients are evenly distributed.
8
Taste the spread and adjust seasonings if needed, adding more salt, pepper, or herbs to preference.
9
Transfer the tofu vegetable spread to a serving bowl or container and refrigerate for at least 30 minutes before serving to allow flavors to meld.