Roasted pepper tofu spread

Name: Roasted pepper tofu spread
Ingredients: 1 medium onion (150 g); 2 roasted and peeled red peppers; 200 g tofu in brine; 150 g Greek yogurt; 15 g chopped fresh parsley; 1 teaspoon salt; 1/2 teaspoon ground pepper

Appetizers - Roasted pepper tofu spread by Gina B. - Recipia

Roasted pepper tofu spread starts with well-drained tofu, so it stays spreadable, not watery. The roasted peppers and Greek yogurt give it a creamy texture with little bits; the inspiration comes from Madelines Cuisine, and the spread is eaten cold on bread. I leave the tofu slightly grainy, rather than blending it until creamy. Prep: 20 minutes. Cook: 0 minutes. Rest: 30 minutes. Total time: 50 minutes. Servings: 4. About 130 kcal and 10 g protein per serving.

Ingredients

1 medium onion (150 g)
2 roasted and peeled red peppers
200 g tofu in brine
150 g Greek yogurt
15 g chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Peel the onion and grate it on the fine side of a grater. Dice the roasted, peeled red peppers. 2. Drain the tofu from the brine and mash it in a bowl with the Greek yogurt, using a fork or an immersion blender. 3. Add the peppers, onion and parsley. Season with 1 teaspoon salt and 1/2 teaspoon ground pepper, then cover and chill the spread for 30 minutes. 4. Serve cold on bread.

Notes

You can swap the parsley for 15 g dill or the onion for 100 g green onion. The spread keeps for up to 3 days in the refrigerator in a covered container. Serve it on bread, alongside a tomato or pepper salad; its texture is a little like egg salad spread. To make more servings, increase all the quantities in the same proportion. Firm tofu holds its shape better, while tofu taken wet from the brine needs to drain before mashing. Very juicy peppers can thin the mixture, so let the diced peppers drain after cutting. The dish is vegetarian and contains soy and dairy.