Pimiento Spread for Sandwich Filling
Yield
2 servingsPrep
10 minCook
?Ready
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
tofu
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| 1 | tablespoon |
sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | x |
garlic powder
pinch, to taste |
*
|
| 1 | pound |
tofu
crumbled |
|
| 3 | tablespoons |
dill relish
sweet |
|
| ½ | cup |
pimentos
drained and chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
tofu
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 15 | ml |
sugar
|
|
| 7.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | x |
garlic powder
pinch, to taste |
*
|
| 453.6 | g |
tofu
crumbled |
|
| 45 | ml |
dill relish
sweet |
|
| 118 | ml |
pimentos
drained and chopped |
|
Directions
Combine first 7 ingredients in a blender and blend until smooth and creamy.
Combine in bowl with remaining ingredients. Best if refrigerated overnight.
