Tofu and Red Pepper Spread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 10, 2011
Great low calorie spread. No one even knows it's made of tofu.
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Reviewed: Dec. 18, 2010
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.
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Photo by Marian Paroo

Cooking Level: Expert

Home Town: Yonkers, New York, USA
Living In: Tel Aviv, Mehoz Tel-Aviv, Israel

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Reviewed: Mar. 2, 2005
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.
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Reviewed: Feb. 22, 2003
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.
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Reviewed: Feb. 1, 2003
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.
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