Tofu-Aufstrich mediterran (Mediterranean tofu spread)
Units
Temperature
Servings
Ingredients
Spread
- 300 g silken tofu, pressed briefly rounded
- 50 g sun-dried tomatoes in oil, drained rounded
- 1 garlic clove rounded
- 15 ml olive oil rounded
- 15 ml lemon juice rounded
- 10 g dried oregano rounded
- to taste fine salt rounded
Method
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.