Creamy Kale and Tofu Spread
A creamy, nutrient-packed kale and tofu spread perfect for bread, crackers, or adding depth to soups and stews!
Equipment
- Large-size saucepan
- Tongs
- Rubber spatula
Ingredients
- 12 ounces 340 g kale, stems and ribs removed, torn into small pieces, 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 (boil tofu in a saucepan for 5 minutes, then drain)
- 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 saucepan.
- Cook over medium heat until the kale wilts and the liquid evaporates (about 4 minutes).
- Transfer the kale mixture to a food processor using tongs, avoiding excess liquid.
- Pulse a few times to break down the kale.
- Add vinegar, tofu, nutritional yeast, tahini, lemon zest, and miso to the food processor.
- Process until smooth, scraping the sides as needed.
- Serve chilled.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a light Pinot Grigio or a chilled Sauvignon Blanc.Nutritional Information
Calories: 95 kcal | Carbohydrates: 6 g | Protein: 7 g | Fat: 5 g | Sugar: 1 g | Salt: 0.6 mg
