Bug Lady Tofu Pate

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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!

—TUMBLWD1

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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.

—ROCKNBOZO

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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.

—KVCHAN

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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.

—Gasolina

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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.

—THE CATS HANDMAIDEN

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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.

—GGBUN

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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!!

—Larabelle

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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.

—jen_imbibe

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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.

Nutritional Information

Bug Lady Tofu Pate

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 32
** Calories from Fat: 23

% Daily Value *
** Total Fat 2.5g 4 %
** Saturated Fat 0.4g 2 %
** Cholesterol < 1mg < 1 %
** Sodium 28mg 1 %
** Potassium 56mg 2 %
** Total Carbohydrates 1.2g < 1 %
** Dietary Fiber 0.2g < 1 %
** Protein 1.4g 3 %
** Sugars 0.4g
** Vitamin A 3 %
** Vitamin C 21 %
** Calcium 3 %
** Iron 3 %
** Thiamin 1 %
** Niacin 5 %
** Vitamin B6 4 %
** Magnesium 3 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.