This Spicy Tofu Pate is a robust, protein-rich alternative to traditional meat spreads. By steaming firm tofu with a blend of wheat germ, cornmeal, and aromatic herbs like fennel, sage, and oregano, you create a dense, savory loaf that holds its shape beautifully. The addition of Dijon mustard and garlic provides a sharp, spicy contrast to the mild bean curd, while a touch of molasses adds depth. It’s an excellent make-ahead dish for busy weeknights, ideal for spreading on crisp whole-wheat crackers or rice cakes. The texture is firm yet spreadable, offering a satisfying chew that mimics a terrine. Serve it as a hearty lunch component or a unique appetizer for vegetarian gatherings.
Sandwich Spreads: Spicy Tofu Pate (Judy Karpen)
Description
This Spicy Tofu Pate is a robust, protein-rich alternative to traditional meat spreads. By steaming firm tofu with a blend of wheat germ, cornmeal, and aromatic herbs like fennel, sage, and oregano, you create a dense, savory loaf that holds its shape beautifully. The addition of Dijon mustard and garlic provides a sharp, spicy contrast to the mild bean curd, while a touch of molasses adds depth. It’s an excellent make-ahead dish for busy weeknights, ideal for spreading on crisp whole-wheat crackers or rice cakes. The texture is firm yet spreadable, offering a satisfying chew that mimics a terrine. Serve it as a hearty lunch component or a unique appetizer for vegetarian gatherings.Ingredients
Directions
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Mash the tofu thoroughly in a large bowl until it is as smooth as possible to avoid lumps.
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Add the whole wheat flour, cornmeal, wheat germ, vegetable oil, soy sauce, molasses, ground fennel, garlic, savory, powdered sage, allspice, oregano, and Dijon mustard.
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Mix all ingredients well with a fork or by hand until fully combined and uniform in texture.
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Pack the mixture firmly into a small oiled casserole dish or a 2-quart porcelain soufflé dish, filling it approximately two-thirds full.
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Cover the dish tightly with two or three layers of paper towels to prevent water from dripping onto the surface.
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Steam the pate for 25 to 35 minutes. You can do this by placing the dish on a rack inside a covered pot with boiling water on the stove, or in a pan of water in the oven at 375 degrees Fahrenheit.
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The top should brown slightly. Allow the pate to cool completely before removing it from the dish.
Note
Storage: This pate keeps well in the refrigerator for up to two weeks.
Substitutions: If you run out of wheat germ, wheat bran can be used, though the result may be slightly drier. Fresh thyme is a good substitute for savory.
Variations: For a smoother texture, blend the mixture in a food processor instead of mashing by hand. You can also add more garlic or hot sauce to taste for extra heat.
Serving Suggestion: Pairs excellently with Wasa breads or rice cakes. Makes approximately 2.5 cups.
