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Tofu "egg salad" spread recipe

December 26, 2017     Views 682     Grabbed 1     Grab    

Tofu "egg salad" spread recipe

One block of firm tofu (La Soyerie works well)
Yellow prepared mustard - start with 1 tbsp and adjust to taste
1 tbsp of olive oil​ or more to taste​
Water - start with a couple tbsp​ - adjust to desired consistency​
Herbes salées du Bas-du-Fleuve (pictured) - start with 1 tsp and adjust to taste. Watch out, this stuff is really salty!
2 chopped green onions

Optional toppings
- pan roasted pecan chunks and/or ​walnut chunks
- dried raisins
- drizzle of balsamic vinegar reduction

Blend everything except green onion in a food processor until smooth, adjusting the mustard and Herbes salées as you go. Keep adding more water until it starts clumping up into a big ball, which is a very smooth consistency. But really, you just have to blend to the consistency of your liking. ​M​ix in the green onion​ by hand and sprinkle / drizzle desired toppings

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