Bug Lady Tofu Pate Recipe - Allrecipes.com
Bug Lady Tofu Pate Recipe
  • READY IN 25 mins

Bug Lady Tofu Pate

Recipe by  

"The inspiration and basic idea for this amazingly delicious tofu spread recipe comes from my most favorite entomologist friend, Leslie, a.k.a. 'Bug Lady'"

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
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  • PREP

    25 mins
  • READY IN

    25 mins

Directions

  1. Wrap soft tofu in cheese cloth. Place over a medium bowl, and press to drain as much liquid as possible.
  2. Place tofu in a medium bowl. Mix in mayonnaise, garlic powder, white pepper, mustard, seasoning salt, nutritional yeast, paprika, orange bell pepper, red chile pepper, celery, parsley, cilantro, dill weed and garlic. Blend until smooth. Cover and chill in the refrigerator until serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

I really liked this recipe because of the garlic! My only change was I omitted the celery and bell pepper, used some celery seed and it was delicious and smooth. Perfect on crackers. I will definitely make this again!

 
Most Helpful Critical Review
Jan 25, 2004

I thought this was to bland. I did not add all the garlic, may be that was the reason. I did try to zip it up with chopped green onion and horseradish but it didn't work. It went better with baked chip than raw veggies. My husband and I ate it but everyone else didn't like it very much. I guess we're a bit more adventurous.

 

11 Ratings

Jan 25, 2004

It came out great with a few modifications. i doubled all the spices, i did not add the paprika, dill or the parsley instead i added more cilantro, added red bell peppers and carrots. i also substituted the mayo with sour cream. instead of dry mustard i added regular mustard. i also boiled three eggs and added those of course without the yolks. oops i almost forgot i added some olive oil and balsamic vinegar to the veggies before adding the tofu. i also used extra firm tofu instead.

 
Feb 13, 2007

I've made this a few times, and now have it perfected. Use firm tofu rather than silken, you'll get a firmer, more speadable texture. Use the food processor, again, texture. Use two cloves of real garlic, not that revolting powder.

 
Jan 25, 2004

My husband and I loved this. It's a fast, easy recipe and great served with crackers. I might use a little less green pepper next time, but that is what is fun about this recipe, it's very flexible.

 
Jan 25, 2004

not bad, a bit bland - i added some blue cheese salad dressing (i was hosting a party for goodness sakes - it had to be salvaged) and it turned out quite a bit better.

 
Oct 15, 2006

I took KVCHAN's advise however I am trying to eat dairy free so I did a couple twists to it. I doubled all the spices, I did not add the paprika, dill or the parsley instead I added more cilantro, and I used all green peppers (I am a college student and the other colored pepper are too expensive). I did not add carrots although I may next time. I substituted the mayo with a dairy free soy bean based sour cream. Instead of dry mustard I used added regular mustard. I did not use any eggs.I did add a tablespoon of olive oil and balsamic vinegar to the mix. I used soft tofu. It turned out GREAT!!! Happy eating!!

 
Apr 07, 2009

added 1 more clove of garlic, added 1 carrot, no garlic powder, chilli flakes for chilli pepper & used cuisinart to blend it all. Let it set, delicious! great on toast, dip for chips or veggies.

 

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Nutrition

  • Calories
  • 32 kcal
  • 2%
  • Carbohydrates
  • 1.2 g
  • < 1%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 28 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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