Recipe: Tofu Dips and Pates (13)

enjoy! here's a mega file on dips and pates. i love tofu, too! have you tried the "light" tofu? it's a dream . . .

KAREN'S BASIC CREAMY TOFU DIP
8 oz. pkg. soft tofu
3/4 c. "IMO" (or other "lite" sour
cream substitute)
Seasonings to taste (suggestions
listed below)
Dippers, suggestions follow--FAVOR SUGGESTIONS:--
VEGETABLES: globe artichoke, celery or carrot sticks, broccoli and cauliflower florettes, bell pepper strips, young unshelled peas. FRUITS: apple slices, banana sticks, pineapple spears, grapes, peach or pear spears or ____?____. BREADS: tortilla chips, pita bread, bagel chips, many crackers. 1. Break tofu into a blender container. Add IMO and flavorings. Blend well. 2. Chill at least 2 hours to blend flavors. Refrigerated, will keep up to 2 weeks (if not used up by then). RANCH DIP: finely chopped onion, garlic, parsley, savory, basil, salt and pepper to taste. CURRY DIP: finely chopped onion, garlic, curry powder, salt and pepper to taste. Optional: sesame seeds, chopped peanuts or cayenne. HORSERADISH DIP: onion, garlic, parsley, salt and pepper, and 1 - 8 teaspoon of prepared horseradish root. (Let blend for an hour or more before adding more horseradish.) GINGER DIP: (Good with fruit.) Ginger powder, salt and pepper to taste, allspice and nutmeg or parsley, onion, garlic, cayenne are optional.

TOFU-SESAME DIP
2 tbsp. cider vinegar
2 tbsp. water
1 tbsp. tamari sauce
1 tbsp. Chinese sesame oil
1 sm. clove garlic, crushed
1 tbsp. fresh lemon juice
1 cake (1/4 lb.) tofu
1/4 c. tahini
1 scallion, finely minced (whites and
greens)
1/4 c. packed finely minced parsley
Salt
Black pepper and cayenne pepper to
taste
1. In the jar of a blender, or a food processor, combine first seven ingredients. Puree until smooth. 2. Beat the tahini for a few minutes, use a whisk. Beat this into the puree. Stir in remaining ingredients. Cover well and chill.

TOFU-AVOCADO DIP
1/2 lb. tofu, drained
1 med. avocado, peeled, mashed
2 tbsp. sour cream or mayonnaise
1/2 tsp. salt
1 tsp. lemon juice
1 tbsp. chopped onion
4 drops Tabasco
Cayenne pepper
Stir tofu to break up curd. Add avocado, cayenne pepper. Mix well. Refrigerate at least 1 hour before serving. Makes about 1 1/2 cups of dip.

GINGER TOFU DIP
1 carton soft tofu (about 16 oz.)
1/4 thinly sliced green onion
1 lb. minced fresh ginger
1 clove garlic, minced
2 tbsp. soy sauce
1/8 tsp. cayenne
Rinse tofu under cool running water. Let drain. Then drop into a blender or food processor. Whirl smoothly with onion, ginger, garlic, oil, soy sauce and cayenne. If made ahead, cover and chill for up to 3 days. Pour into a small bowl, accompanied with vegetables. Makes about 1 3/4 cups or 7-9 servings of 3-4 tablespoons each.

TOFU VEGETABLE DIP
1 lb. tofu
1 pkg. Good Seasons Ranch Dressing,
dry
Dash garlic powder
Dash onion powder
1 tsp. or more of horseradish, to
taste
Water
The amount of water will vary with each package of tofu. It depends on the water content in your tofu. It is somewhere between 1/2 to 1 cup. Enough to make the mixture creamy. In 2 to 3 batches blend everything in your blender. It can be very hard on your blender if done all at once. Make sure it is creamy. The texture is not too exciting if there are little chunks mixed in it. This is marvelous as a vegetable dip and can fool many little people into eating those veggies raw.

VEGETABLE TOFU DIP
1/2 lb. tofu
1 c. sour cream
1 (2 oz.) pkg. Knorr Swiss
vegetable soup/dip mix
1 green onion, chopped
1 (10 oz.) pkg. frozen chopped spinach
1 round loaf sour dough French bread
Blend tofu and sour cream in blender until very smooth. In a bowl, blend together soup mix, green onion and sour cream/tofu mixture. Refrigerate at least 8 hours or overnight. Cook spinach until just tender. Drain very well, by pressing all water out in a colander, let cool, then add to tofu mixture. Chill until ready to serve. Hollow out loaf of French bread and fill center of loaf with dip to serve. Serve with small slices of French bread. Serves 8.

BEN AND JAMES' FAVORITE SPINACH DIP
2 (10 oz.) pkgs. frozen chopped spinach
1 can water chestnuts
1 c. tofu
1/2 c. mayonnaise
1/2 pt. sour cream
1 pkg. Knorr's leek soup mix
1 loaf French sour dough bread
(round, unsliced)
Drain water chestnuts and chop in food processor. Thaw and drain spinach and add to food processor, among with tofu, mayonnaise, sour cream and soup mix. Process until well blended. Hollow out bread and fill with the dip. Tear or cube the extra bread to use for dippers.

DIP FOR RAW VEGETABLES
1 pkg. tofu
1 med. cucumber, peeled & diced in
chunks
2 tbsp. dill
2 cloves garlic
3 tbsp. onion
Salt to taste
Blend well. Use as dip for raw vegetables, chips or crackers.

POPPY SEED - TOFU DIP
1/2 lb. tofu
2 tbsp. tahini
2 tbsp. miso, shiro or kome
2 tbsp. vinegar or lemon juice
1/4 to 1/2 c. water
2 tbsp. poppy seeds
2 tbsp. chopped parsley
Mash tofu with fork. Roast tahini in skillet for 2 to 3 minutes. Mix tofu, tahini, miso, vinegar and water in blender. Roast poppy seeds in skillet; stir to prevent burning. When seeds smell nutty, add to tofu mixture in blender. Chop parsley, add to dip, adjust seasonings.

GARBANZO DIP
2 cloves garlic
1 tsp. ground cumin
2 1/2 c. drained garbanzos
4 tsp. lemon juice
1 lb. soft tofu
Blend.

Title: SPICY TOFU PATE
Categories: Oriental
Yield: 6 servings

1 lb Fresh tofu
1/4 c Cornmeal
1/4 c Light vegegetable oil
1 ts Molasses
1/4 ts Savory
2 ts Oregano
1 Garlic clove
1/4 c Whole wheat flour
1/2 c Wheat germ
2 tb Soy sauce
1/2 ts Ground fennel
1/4 ts Powdered sage
1/2 ts Allspice
3 ts Dijon mustard

Mash tofu in a large bowl. Add remaining ingredients,
mix well with fork or by hand. Pack into small oiled
casserole dish; cover with two or three paper towels.
Steam 25 to 35 minutes on a rack inside a covered pot
with water on stove or in a pan of water in the oven
at 375 degrees. Top will brown slightly. Cool before
removing from dish. Steaming blends flavors. Stores up
to two weeks in fridge.

Ingredients to make 2 1/2 cups:

Posted 05-15-93 by JAY STEVENS on VEGETARIAN CUISINE

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,

Title: SPICY TOFU PATE #2
Categories: Main dish
Yield: 1 servings

1 lb Fresh tofu
1/4 c Cornmeal
1/4 c Light vegegetable oil
1 ts Molasses
1/4 ts Savory
1/2 ts Allspice
1 Garlic clove, or
2 ts Garlic powder
1/4 c Whole wheat flour
1/2 c Wheat germ
2 tb Soy sauce
1/2 ts Ground fennel
1/4 ts Powdered sage
2 ts Oregano
2 -3 teaspoons Dijon or any
-prepared mustard

Mash tofu in a large bowl. Add remaining ingredients,
mix well with fork or by hand. Pack into small oiled
casserole dish; cover with two or three paper towels.
Steam 25 to 35 minutes on a rack inside a covered pot
with water on stove or in a pan of water in the oven
at 375 degrees. Top will brown slightly. Cool before
removing from dish. Steaming blends flavors. Stores
up to two weeks in fridge. Makes 2.5 cups.


From: Jim Porter Date: 05-13-93

Title: TOASTED PECAN-MUSHROOM PATE
Categories: Appetizers, Spreads, Snacks
Yield: 12 servings

1 ea 3/4" piece ginger, sliced
2 ea Jalapeno peppers, seeded &
-- sliced
2 sl Bread, quartered
8 oz Mushroom caps, sliced
1 c Toasted pecans
1/2 c Extra-firm silken tofu
1 ts Salt
1 tb Lemon juice
3 tb Chopped cilantro
1 ea Red bell pepper, roasted &
-- coarsely chopped

Pre heat oven to 350F. With food processor running,
drop ginger & chilies through feed tube & mince. Add
bread & pulse till it is reduced to crumbs. Add
mushrooms & pecan & puree. Add tofu, salt & lemon
juice & blend well. Add cilantro & red pepper & pulse
until the pepper is finely chopped.
Place in an oiled 4 cup loaf pan & bake for 1 hour.
Serve warm or at room temperature.