I’ve already shared in other instances that making spreadable tofu is the best way to start appreciating it. If you’ve never tried it, I assure you that turning tofu into a spreadable cream, or pâté as some might call it, is a smart way to make it tasty. Really tasty! 🙂
But then, even when you’ve been using it this way for a long time, repeating and happily eating certain tried-and-true pâtés that never fail to please – like the version with green and black olives or the one with beans and sun-dried tomatoes – and even when you’ve evolved to the next step of actually cooking it, well, you don’t stop experimenting with new evolutions of spreadable tofu, right?
And this new evolution, which I tried and really enjoyed over the summer, is the creamy pizza-flavored tofu that I’m telling you about today.
👇 Since I’ve already given you the links to the other two spreadable versions, I’ll leave you here with three ‘cooked tofu’ recipes that I’m sure you will find interesting: 😉👇
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Vegan
- Seasonality: All seasons
Ingredients
- 1 block tofu (150-180 g depending on the brand)
- 3 cherry tomatoes
- 1 clove garlic (small)
- 2 teaspoons extra virgin olive oil
- to taste oregano
Tools
- Chopper
Steps
Cut the tofu into pieces, or crumble it coarsely with your hands.
Cut the cherry tomatoes in half.
Peel the garlic and remove the central sprout, if present.
Place all the ingredients in the food processor and blend until you achieve a fine, spreadable consistency.
One or two teaspoons of oil make the mixture softer.
I recommend leaving the spreadable tofu cream in the fridge for at least a couple of hours before consuming, so the tofu better absorbs the flavors.
Enjoy spread on bread or crostini.
☝ Variation: you can add some capers or a sun-dried tomato to give a more intense flavor.
Salt-Free Tips
In the context of salt-free tips that I always like to give at the end of a recipe, I remind you that if you opt for the version with capers and/or sun-dried tomatoes, you are effectively adding salt. Therefore, I recommend desalting them very well by leaving the capers in water for about ten minutes, while the sun-dried tomatoes should be left in water and vinegar for a couple of hours.
If you are among those (very few, I know 🤪) who still don’t know that I cook without added salt, here are my usual practical suggestions:
If you are interested in reducing or eliminating salt, always remember to:
▫ Gradually reduce the salt, the palate must get used to it slowly and should not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
▫ Avoid putting the salt shaker on the table!
▫ Occasionally indulge in a break from the rules. It’s good for morale and helps you persevere.
If you don’t want to, or can’t, give up salt:
▫ You can still try my recipes by salting according to your habits.
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