Recipe by ZEWALT
"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'"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
ground white pepper
orange bell pepper, finely chopped
fresh red chile pepper, finely chopped
celery, finely chopped
chopped fresh parsley
chopped fresh cilantro
chopped fresh dill weed
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!
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.
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.
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.
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.
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.
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!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Bug Lady Tofu Pate
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 32
** Calories from Fat: 23
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make a stuffed and basted vegan Thanksgiving "turkey."
See all you can do with this healthy, power-packed protein.
See how to make a simple fresh salsa from scratch.