Millennium Tofu Spread
From Millennium Cookbook
By Eric Tucker and
1 yellow onion, cut lengthwise into thin crescents
3 cloves garlic, peeled but left whole
1 teaspoon sea salt
1 quarter cup vegetable stock
1/2 tsp. dried thyme
1/2 tsp. dried sage
1/2 tsp. minced fresh rosemary
1/2 tsp. dried basil
1/2 tsp. dried oregano
3/4 tsp. ground pepper
1/4 tsp. ground nutmeg
1/2 cup light vegetable stock or water
12 ounces firm tofu, drained
one quarter cup light miso
In a large saute pan or skillet, cook the onions, garlic, salt and broth over medium heat
until the onions just start to soften, about 5 minutes. Add the thyme, sage, rosemary,
basil, oregano, pepper, nutmeg, and vegetable stock. Cover and cook until the liquid
evaporates and the onion and garlic are very soft and light brown, about 20 minutes.
Remove from heat and let cool to room temperature. Crumble the tofu into a medium bowl.
Add the miso and onion mixture and blend well. In a food processor, process until smooth.
Serve at room temperature or chilled.
33 Calories (27% from fat) 2 g protein, 4 g carbs, 1 g fat , 0 cholesterol 294 mg sodium
0.3 g fiber
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