Kale Tofu Spread
A creamy and nutrient-packed kale and tofu spread that’s perfect for bread, crackers, or as a flavorful addition to soups and stews.
Equipment
- Large-size saucepan
- Tongs
- Measuring cups and spoons
Ingredients
- 12 ounces 340 g kale, stems and ribs removed, torn into small pieces, thoroughly cleaned, and spun dry
- 2 cloves garlic grated
- Juice of ½ lemon about 1 tablespoon [15 ml]
- 1 teaspoon ume plum vinegar or fine sea salt
- 14 ounces 397 g soft tofu, drained and simmered (Bring water to a boil in a medium-size saucepan, add tofu, and simmer for 5 minutes. Drain well.)
- ¼ cup 30 g nutritional yeast
- ¼ cup 64 g tahini or natural peanut butter
- Zest of ½ lemon about 1 teaspoon
- 2 teaspoons white miso
Instructions
- Place the kale, garlic, and lemon juice in a large-size saucepan.
- Cook over medium heat until the kale leaves are wilted and the liquid has evaporated, about 4 minutes.
- Transfer the cooked kale mixture to a food processor, using tongs to avoid grabbing any excess liquid.
- Pulse a few times to break down the kale.
- Add the vinegar (or sea salt), simmered tofu, nutritional yeast, tahini (or peanut butter), lemon zest, and miso to the food processor.
- Process until smooth, stopping to scrape down the sides of the food processor as needed.
- Serve chilled.
Notes / Tips / Wine Advice:
Serving Tip:
Spread over warm bread, crackers, or baked potatoes. You can also stir it into soups or stews for a creamy, nutrient-rich boost.Wine Advice:
Pair this dish with a light Pinot Grigio or an earthy Sauvignon Blanc to complement the spread’s creamy and tangy flavors.Nutritional Information
Calories: 85 kcal | Carbohydrates: 6 g | Protein: 7 g | Fat: 5 g | Fiber: 2 g | Sugar: 1 g | Salt: 0.3 mg
