Use extra-firm tofu to get the correct consistency. If the tofu is soft, let it drain in a sieve in the refrigerator overnight before
preparing the pate.
3 large cloves garlic, minced
¼ cup extra-virgin olive oil
12 oz firm tofu, drained
½ tsp. salt
Freshly ground black pepper to taste
¼ cup sliced kalamata or other Greek olives
2 Tbs. chopped capers
|
|
In food processor or blender, combine garlic, oil, tofu, salt and pepper and process just until blended and smooth. Transfer
mixture to bowl; cover and refrigerate until ready to serve.
Just before serving, stir in olives and capers. Serve on a bed of lettuce with whole grain crackers. Garnish with lemon and
fresh herb of choice. Serves 8.
PER SERVING: 92 calories; 3 gm protein; 9 gm fat; 1 gm carb.; 90 mg sodium.
|
|
|
