I realize that the last recipe also had tofu! It is a light protein for the warmer months and I guess that is why I am drawn to it right now!
This spread is wonderful with salad, or cooked vegetables, or on a rice cake, or in a pita! This is a platform idea for you to use to add your own vegetables that are in the crisper of your refrigerator and herbs that are outside your door!
Tofu Spread
1/2 package tofu, drained
1 garlic scape, chopped finely or 1 clove of garlic, minced
1/4 cup carrot, finely grated
1/3 cup cucumber, finely diced (skins on for color)
2 T parsley, chopped
1 t olive oil
Salt, pepper
Rinse the tofu then drain it in a kitchen towel (see photo). To do this wrap the tofu cube in the cloth, put a plate on top of the tofu and put something on the plate that will add some weight and allow more of the water to come out of the tofu. Careful, the plate may tip over, sending your “weight” off of the tofu! Let sit for 10 minutes.
Once drained, gently mash the tofu with a fork. Add the garlic, carrot, cucumber, parsley, olive oil and seasoning. Taste, adjust and let sit in the refrigerator, ready when you are hungry!
Shanthi
