Italian Pate

This is the sandwich spread I made this week. Please note depending on how well you manage to drain the tofu and how watery the tomatoes are, you may have to pour off some liquid the next day.

approx 200g tofu
1/2 red onion, finely chopped
6 black olives
2 tomatoes, chopped
12 basil leaves, chopped
1 tsp mustard powder
dash black pepper
1 slice of bread broken up
1 tbsp tomato puree

Drain the tofu. Put all ingredients in a food processer and process until smooth. Taste and add extra black pepper if required. If the spread is too sloppy, add another slice of bread too firm up. Chill and garnish with basil leaves (optional). Keeps for about 4 days.
Adapted from a recipe in Simply good food by Lyn Weller

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