Thursday, June 25, 2009

Tofu, Roasted Red Pepper and Cashew Spread

I am always looking for new flavor combinations to try in my tofu and cashew spread. This version is mildly flavored and not particularly hot. I tend to like food that is fierier than this, but sometimes even I need a change.

The roasted red pepper and paprika add a nice amount of vitamin C to the spread. The tofu provides protein, and the cashews add heart healthy fat and body to the spread.

Tofu, Roasted Red Pepper and Cashew Spread
Makes 13 – 2 tablespoon servings


7 ounces of extra firm tofu, drained and squeezed of water
½ cup of raw cashews
1 roasted red pepper, drained
5 sun dried tomatoes
1/2 teaspoon of paprika
1 garlic clove
¼ teaspoon of cumin seeds
½ teaspoon of kosher salt
¼ teaspoon of hot crushed peppers (wet hots)
freshly ground black pepper, to taste


Process all the ingredients in a food processor until it is uniformly smooth and creamy. Refrigerate in a covered container until ready to use.

Nutrition Information:

Amount Per Serving
Calories - 38.64
Calories From Fat (55%) - 21.3

Total Fat - 2.55g
Saturated Fat - 0.37g
Cholesterol - 0mg
Sodium - 90.35mg
Potassium - 86.19mg
Total Carbohydrates - 2.41g
Fiber - 0.47g
Sugar - 0.59g
Protein - 2.38g


This is a mild but flavorful tofu spread that makes a great sandwich spread (to hold your vegetables into your sandwich). It is also good on a bagel for breakfast. I also use it like hummus and dip raw vegetables into it. If you are a bit fan of garlic, you can add another clove to this spread. It would add flavor as well as natural antibiotics

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