Roasted garlic tofu spread
6 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | \N | Head garlic |
| 1 | teaspoon | Olive oil |
| ½ | cup | Firm silken tofu; mashed with a fork |
| 2 | tablespoons | Goat cheese |
| 1 | tablespoon | Balsamic vinegar |
| \N | \N | Salt and pepper; to taste |
| \N | \N | Parsley sprigs; for garnish |
Makes ¾ cup.
Preheat oven to 400F. Trim off ¼ - ½ inch of the top of the garlic head. Brush the head with the olive oil. Bake for 20 - 25 minutes, or until the cloves feel soft when pierced with a knife. Allow the garlic to cool.
Squeeze the garlic from 10 cloves. Put in the food processor with the remaining ingredients. Process until smooth and creamy.
Covered and refrigerated, this will keep up to 3 days.
>From: Ellen C. <ellen@...>
Per 2 tbsp: Cal 28, Pro 2 gm, Carb 2⅘ gm, Fat 1 gm NOTES : Serve this on French bread, or pita points. It also makes a great topping for baked potatoes.
Recipe by: Complete Soy Cookbook, Paulette Mitchel Posted to EAT-LF Digest by "Tina Tapping" <hugabear@...> on Sep 22, 1999, converted by MM_Buster v2.0l.