Tofu and Broccoli Pate
Posted on February 10, 2013 by The Gourmet Vegan - No Comments
Tofu and Broccoli Pate
This pate is extremely quick and easy to prepare and makes for one of the most amazing pates. High in protein! This is extremely rich and tasty and is excellent served as a starter. It can also be spread on toast as a delicious snack.
 40 Minutes |
 Serves 4 |
 152 kcal per serving |
INGREDIENTS
200g firm tofu
5 tablespoons soya milk
2 teaspoons vegan spread, I use vitalite
1 teaspoon nutritional yeast
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon soy sauce
1/4 teaspoon dijon mustard
4 tablespoons lemon juice
1 tablespoon toasted almonds
250g broccoli florets, steamed
METHOD
With the exception of the steamed broccoli and almonds, place all of the ingredients in a food processor and blend until smooth and transfer to a bowl.
Mash the steamed broccoli with a potato masher and add to the mixture along with the toasted almonds. Mix well and taste for seasoning, adjusting as needed. Place in ramekins and put in the refrigerator for at least 30 minutes before serving.
Serve with toast or Melba toasts and a side salad.
RECIPE NOTES
Substituting half of the broccoli with asparagus gives this a delicious twist.
RECIPE TIPS
The longer this is chilled the better the flavours.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
