If you have never tried tofu paté … now is the right time to do it. 😉
Tofu paté can be experimented with many different ingredients, and I assure you, it always turns out good.
Perfect as appetizers, for us it is also a great main course, it can be used to fill sandwiches or spread on crackers when you want a snack. It is an excellent rustic finger food if spread on slices of bread, fresh or toasted, but if you want to be more refined, you can dose it with a piping bag to make more… let’s say chic canapés. 😀
I, who am notoriously inclined to practicality, cannot help but offer you my rustic tofu paté version. 😊
Here it is, spread on sesame bread slices:
Why tofu?
When I first approached tofu, I was motivated by the desire to reduce our weekly cheese intake. Indeed, my husband and I love cheese a lot, and at that time, we were eating it (yes, I admit it) almost every day, and I knew that wasn’t good. Furthermore, I wanted to vary the children’s diet during a period when they were eating at the school canteen five days a week, and they had been doing so since their first year of life.
Now I often use tofu because we like it and the kids like it too. Additionally, it is a protein-rich food but at the same time completely cholesterol-free, which is a bonus. (For more information on the properties of tofu, I refer you to this article).
I must admit that my first attempts at cooking tofu were decidedly unsuccessful, but then I found the right way to appreciate it and specialized in some recipes that we like and are foolproof. And tofu paté is one of these.
The version I made today contains cannellini beans, which make the mixture creamier. Tofu tends to remain grainy, so it is important to blend for a long time if you want to achieve a spreadable consistency, but with the addition of cannellini beans, you get a rustic paté just right and perfectly spreadable.
The amounts of ingredients are indicative and can be varied according to personal taste, as well as substituted. For example, you can use onion instead of garlic or decide if you prefer a spicy paté or not. 😊
👇 Below I leave you other recipes with tofu (two in creamy version and two main courses) + the collection of all my recipes with tofu: 👇
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: International
- Seasonality: All Seasons
Ingredients
- 1 block tofu (usually a block is 125 g)
- 10 black olives (or green or both)
- 6 sun-dried tomatoes
- 15 capers
- 1 clove garlic
- 2 tablespoons cooked white beans
- mixed herbs (varied)
- chili pepper
- extra virgin olive oil
Tools
- Chopper
Steps
First, desalinate the capers: rinse them under running water and soak them in water for 10-15 minutes.
Chop the tofu and sun-dried tomatoes into pieces.
Place all the ingredients in the food processor and blend until you get a fine consistency suitable for spreading. Some oil (but just a little) can be added to make the mixture even softer.
I recommend leaving the tofu paté in the fridge for at least a couple of hours before consuming, so the tofu absorbs the flavors better. But nothing prevents you from eating it right away if you want. 😊
Stored in the fridge, in a closed container, it keeps for several days.
Salt-Free Tips
In this tofu paté, I recommend avoiding the use of salt; the capers and sun-dried tomatoes are flavorful enough. Also, garlic and optional chili help compensate.
In this tofu paté, I recommend avoiding the use of salt; the capers and sun-dried tomatoes are flavorful enough. Also, garlic and optional chili help compensate.
If you are interested in reducing or eliminating salt, always remember to:
▫ Gradually reduce salt, the palate must get used to it slowly and should not notice the progressive reduction.
▫ Use spices. Chili pepper, 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 vegetable granulate without salt and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not disperse flavors (griddle, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow yourself a break from the rule. It’s good for the mood and helps you persevere.
If you cannot or do not want to give up salt:
▫ You can still try my recipes, salting according to your habits.
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In my new WhatsApp channel and on Instagram, on the Facebook page, on Pinterest and in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you like… subscribe to my Newsletter.
