Millennium Tofu Spread
Makes about 2 1/2 cups
12
ounces
firm silken tofu, undrained
1
yellow onion, cut lengthwise into thin crescents
3
garlic cloves
1
teaspoon
sea salt
1/4
cup
dry
white wine, nonalcoholic white wine, sherry, or vegetable stock
1/2
teaspoon
dried thyme
1/2
teaspoon
dried sage
1/2
teaspoon
chopped fresh rosemary
1/2
teaspoon
dried basil
1/2
teaspoon
dried oregano
3/4
teaspoon
black pepper
1/4
teaspoon
ground nutmeg
1/2
cup
water or vegetable stock
1/2
cup
light miso
Steam or boil tofu in water for 10 minutes. Cool.
In a large sauté pan or skillet, cook onion, garlic, salt, and wine or stock over medium heat until onion just starts to soften, about 5 minutes. Add thyme, sage, rosemary, basil, oregano, black pepper, nutmeg, and stock or water. Cover and cook until liquid evaporates and onion and garlic are very soft and light brown, about 20 minutes. Remove from heat and let cool to room temperature.
Crumble tofu into a medium bowl. Add miso and onion mixture and blend well. In a food processor, process this mixture, in batches if necessary, until smooth. Serve at room temperature or chilled.
Per 1/4-cup serving
- Calories: 81
- Fat: 3.4 g
- Saturated Fat: 0.5 g
- Calories from Fat: 38.1%
- Cholesterol: 0 mg
- Protein: 6.3 g
- Carbohydrates: 6.6 g
- Sugar: 2.8 g
- Fiber: 1.2 g
- Sodium: 744 mg
- Calcium: 93 mg
- Iron: 1.3 mg
- Vitamin C: 1 mg
- Beta Carotene: 16 mcg
- Vitamin E: 0 mg
Source: the Millennium Restaurant, San Francisco, California.
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