Sandwich spread/potato topping

1 Servings

Ingredients

Quantity Ingredient
1 pack Lite silken tofu; (Mori-Nu Extra-Firm worked for me)
1 tablespoon Lemon juice
¼ teaspoon Garlic powder
¾ teaspoon Onion powder
½ teaspoon Dried tarragon
¼ teaspoon Salt; (optional)
1 Box frozen chopped spinach; thawed and well-drained
1 cup Coarsely shredded carrots
¼ cup Chopped green onion

Directions

I got this recipe from the Simply Soy Cookbook at Soy

I made this over the weekend and used it as a dip, a sandwich spread and a potato topping - all in the same weekend. It was really good. I will make it again and may try other vegetables in it. I can see real possibilities here.

Puree the tofu, lemon juice, onion, and garlic powder in food processor with blade until smooth. Remove processing blade. Put in grating blade and shred carrots and onion into mixture. Remove all to a bowl, add salt and spinach and mix well.

Posted to fatfree digest V97 #283 by mgbusb@... (Marjorie Busby) on Dec 2, 1997

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