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