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Spicy Tofu Pate

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Submitted by cokrwood

YIELD

6 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

1 453.6
POUND G TOFU
fresh
¼ 59
CUP ML CORNMEAL
¼ 59
CUP ML VEGETABLE OIL
light
1 5
TEASPOON ML MOLASSES
¼ 1.3
TEASPOON ML SAVORY
2 1E+1
TEASPOONS ML OREGANO
1 1
EACH EACH GARLIC CLOVES
¼ 59
½ 118
CUP ML WHEAT GERM
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
½ 2.5
TEASPOON ML FENNEL BULB
ground
¼ 1.3
TEASPOON ML SAGE
powdered *
½ 2.5
TEASPOON ML ALLSPICE
3 15
TEASPOONS ML DIJON MUSTARD

Directions

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℉ (190℃).

The top will brown slightly.

Cool before removing from dish.

Stores up to two weeks in fridge.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 270 57% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 345mg 14%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 17%
Sugars g
Protein 32g
Vitamin A 3% Vitamin C 2%
Calcium 54% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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