Recipe by Lisa Bromfield
"Silken tofu blended into a creamy mixture along with red bell pepper is a great spread for crackers, bagels or bread. Cashews thicken the mixture and add their sweet, buttery flavor."
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1 (10 ounce) package
silken tofu, drained
red bell pepper
prepared Dijon-style mustard
Very good light dip. Disregard the nuts if you want less carbs/lighter dip. Even better if you use honey mustard, it really adds to the sweet peppers.
I love this recipe! I use it for a sandwich spread on whole wheat bread This time I made it with jarred red peppers, because there were no fresh ones to be had. It came out fine, but slightly softer, so I added more cashews.
I was intrigued by the ingredients in this recipe. I made it as per the instructions, but it didn't turn out well at all. It was very bland and too runny. I'm not sure what happened, but I don't think I'll make it again.
This recipe is ok. I made half the recipe with cashews and half without and the recipe again without cashews and both tasted about the same. I put in more cashews than the recipe called for but I still could hardly taste them! All in all it's a decent spread but not quite what I was hoping for.
Great low calorie spread. No one even knows it's made of tofu.
* Percent Daily Values are based on a 2,000 calorie diet.
Tofu and Red Pepper Spread
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 13
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