| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Vegtime3 |
1 |
servings |
INGREDIENTS
| 3 |
lg |
Garlic clove; minced |
| 1/4 |
c |
Extra-virgin olive oil |
| 12 |
oz |
Firm tofu; drained |
| 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper to taste |
| 1/4 |
c |
Sliced kalamata olives |
| 2 |
tb |
Chopped capers |
INSTRUCTIONS
8 SERVINGS DAIRY-FREE
For correct consistency, use very firm tofu for this dish. If the tofu is
soft, let it drain in a sieve in the refrigerator overnight before
preparing the pate.
In food processor or blender, combine garlic, oil, tofu, salt and pepper
and process just until blended and smooth. Transfer mixture to bowl; cover
and refrigerate until ready to serve.
Just before serving, stir in olives and capers. Serve on a bed of lettuce
with whole grain crackers. Garnish with lemon and fresh herb of choice.
PER SERVING: 92 CAL.; 3G PROT.; 9G TOTAL FAT (1G SAT FAT); 1G CARB.; 0
CHOL.; 90MG SOD.; 0 FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, November 1998, page 108
Converted by MM_Buster v2.0l.
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