Had medium firm tofu, wanted to make something interesting for a pot luck. Came up with this. Pretty amazing even if I do say myself. Really enjoy it on toast with my quince chutney.
It calls for frozen and defrosted tofu, which has had the excess water squeezed out of it.
Defrost 1 block of medium firm tofu 454 grams. Squeeze out excess water and place in food processor.
Finely dice 1 medium size onion and sauté in a little hot oil and butter until soft.
Meanwhile dice 1 large clove of garlic, add to tofu.
Whizz a moment to start mashing up the tofu and blend in the garlic.
Add and blend together with tofu in the processor:
- 3-4 tablespoons tomato pesto
- 1/4 cup of rolled oats
- 2 tablespoons Dijon mustard
- 2 tablespoons ketchup
- 2 tablespoons Worcester sauce
- 2 tablespoons soya sauce
- 1 tablespoon sesame oil
- 1/4 cup olive oil
- 1/4 cup melted butter
- A handful of diced fresh, dried or frozen dill. If using dried dill, 1-2 tablespoons depending on your intensity preference. I used dill I’d dried myself, as well as a pack of fresh dill I’d tossed in the freezer.
- 1 tsp sea salt
- 1 tablespoon crushed and freshly ground pepper corns, plus 1 tablespoon whole peppercorns for garnishing surface.
- After mixing all together, it will be a bit runny. At this time add 2-4 Tablespoons of psycillium husk to thicken. Start with 2 T, mix it in by hand and let it sit for about 5 minutes. If it isn’t thick enough, you can add a bit more. You want it so thick it sticks to everything and has to be scraped out of the blender with a rubber spatula.
- Oil two2, 5″by 4″ mini loaf pans, press the mixture into the pans, smoothing out the surface, then sprinkle with whole peppercorns, cover and bake at 375 for about 30 minutes. Then remove cover, and reduce heat to 300, and cook another 30-40 minutes. Cool in loaf pan, and it will easily slide out after running a knife round the edges.
Delicious , plant based alternative to liver pate. If you really can’t do butter, just use more olive oil, or your favorite substitute.