Mexican
"Low Carb," Vegetarian Holiday Spreads
With the focus this coming year on Americans consuming less high carbohydrate foods, savory tofu spreads and pate's are an inexpensive way to add flavor and nutrition to your meals.
From the kitchens of The Cheese Factory Restaurant, Wisconsin Dells, come 3 great recipes which are easy to prepare and a success every time!
MEXICAN SPREAD
½
lb. white tofu, water drained
1 t. onion powder
½ t. garlic powder
1 t. salt
2 t. ground roast cumin
2 t. chili powder
1 t. Splenda
1 T. vegetable oil
½ t. Kitchen Bouquet
1 T. water
'BACUN'
SPREAD
½ lb. white tofu, water drained
½ t. liquid Smoke
2 T. Soy Sauce
2 t. vegetable oil
¼ t. dry mustard
1 t. Splenda
½ t. salt
¼ t. Kitchen Bouquet
ITALIAN SPREAD
½ lb. white, tofu, water drained
1 t. onion powder
½ t. garlic powder
1 t. salt
1 T. basil
2 T. olive oil
½ t. Kitchen Bouquet
1 t. Splenda
2 T. romano cheese
¼ t. rosemary (ground)
Combine all ingredients in a food processor until smooth. Transfer to food storage containers until needed. These recipes keep refrigerated up to 1 (one) week. Do not freeze.
Savory tofu spreads can be used as dips for vegetables or added to stir fry as a sauce. You can stuff assorted vegetables, such as mushrooms and zucchini, or spread on lettuce leaves, Napa cabbage etc. for vegetable rolls.
If
you're not counting "carbs", Tofu spreads can be used on crackers
or tortilla wraps, spread into rice, a topping for potatoes or used as
a substitute for cheese spread and mixed into all pastas.