Luxuriously delicate spread of tofu and grilled mushrooms
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ingredients
1 package white tofu 1 pk shallot 6 pk mushroom 1 pk zucchini 1 clove garlic pinches turmeric a little coconut oil to taste sea salt
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Although soy and its products are neglected, I indulge at least once a month. Either in the form of a drink, steamed beans, or tofu. I buy organic tofu, but if I can’t make it, regular store-bought will do. Tofu is not “raw”. In short – it is made by boiling raw soybeans, draining them, then blending them, shriveling them (supposedly with gypsum) and weighting them down due to loss of liquid, and making tofu. The tofu is seasoned with various spices, nuts and smoked. It comes from China. Because of its high protein content, soy is an excellent addition to the diet. I like my tofu grilled or lightly fried. And in spreads, it is literally a luxury for its creamy and fluffy consistency.
1. Tofu, cut into small pieces, sautéed in shallots. Meanwhile, dry grill the mushrooms and zucchini, one at a time, so that the water evaporates. You can add a drop of coconut fat. But do not fry them. 2. Put everything in a blender, along with the turmeric and 1 tbsp of coconut fat. (It acts as an antiseptic, don’t be afraid of it). 3. Season the blended smooth cream with salt and serve on toast or with Vegetable Recipes like carrots, celery. 4. The zucchini could also be blended raw, but after a while its texture would separate from the tofu and a puddle would form. The solution would be a thickening agent, in the form of tapioca flour for example, but we can also deal with pre-cooking or grilling and putting the raw ingredients on the spread. Tofu spread is also good for a sponge party with sparkling wine. And it’s also delicious for kids. Just don’t tell them what’s in it until they eat it. I mean, it depends on if they like tofu.
