Name: Tofu-Aufstrich mediterran (Mediterranean tofu spread)
Prep time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 300 g silken tofu; 50 g sun-dried tomatoes in oil; 1 piece garlic clove; 15 ml olive oil; 15 ml lemon juice; 10 g dried oregano; fine salt

Tofu-Aufstrich mediterran (Mediterranean tofu spread)

A tofu spread built on well-pressed silken tofu blended smooth, the tofu pressed briefly first since even a little residual water thins the spread out and keeps it from reaching a proper spreadable thickness. Blending in the sun-dried tomatoes and herbs rather than folding them through whole is what gives the spread an even Mediterranean flavour throughout instead of occasional concentrated bites.

Prep15 min

Rest10 min

Servings4

Christoph's Mediterranean tofu spread, the tofu briefly pressed so residual water doesn't thin the spread.

Ingredients

Units

Temperature

Servings

Spread

300 g silken tofu, pressed briefly
50 g sun-dried tomatoes in oil, drained
1 garlic clove
15 ml olive oil
15 ml lemon juice
10 g dried oregano
to taste fine salt

Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.

Method

Press the silken tofu briefly, wrapped in a clean kitchen towel with light pressure, for about 10 minutes, to remove excess water.
Blend the pressed tofu, sun-dried tomatoes, garlic, olive oil, lemon juice and oregano until fully smooth, scraping down as needed.
Season with salt. Chill before serving.

Notes

Press the tofu briefly before blending, even silken tofu. Even a little residual water thins the spread and keeps it from reaching a proper, spreadable thickness.
Blend the sun-dried tomatoes and herbs in, don’t fold them through whole. Blending distributes the Mediterranean flavour evenly throughout the spread instead of leaving occasional concentrated bites against otherwise plain tofu.
Blend until fully smooth. Silken tofu can blend to a genuinely creamy, uniform texture if given enough time; a short blend leaves it grainy.
It keeps for 4 days in the fridge.

Ingredient substitutions

Silken tofu gives the smoothest result; firm tofu works but needs a splash more oil or water to blend smoothly.
A pinch of chili flakes adds a little heat.
Serve on toasted bread or as a dip with raw vegetables.

From Christoph Mayer

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