"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'" — ZEWALT
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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
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