Spicy Tofu Pate
Submitted by cokrwood
A steamed tofu pate with cornmeal, wheat germ, Dijon mustard, and warming spices like allspice, fennel, and sage. Vegan, sliceable, and keeps in the fridge for two weeks.
YIELD
6 servingsPREP
10 minCOOK
35 minREADY
45 minIf you’ve ever wanted a plant-based pate that actually holds together and has real depth, this is the one.
Mashed tofu gets mixed with cornmeal, whole-wheat flour, wheat germ, and a lineup of warming spices: oregano, sage, fennel, allspice, and a touch of molasses for dark, earthy sweetness. Dijon mustard and soy sauce add savory punch. The whole thing gets packed into a casserole dish and steamed until firm with a lightly browned top.
Slice it cold and serve on crackers, crusty bread, or as part of a charcuterie-style spread. It keeps in the fridge for up to two weeks, getting more flavorful as it sits.
Pro Tips
- Pack the mixture firmly into the dish with no air pockets. This helps it hold its shape when sliced.
- Let the pate cool completely before removing it from the dish. Warm pate crumbles easily.
- For a smoother texture, blend the tofu in a food processor before mixing with the dry ingredients.
Ingredients
Directions
Mash tofu in a large bowl.
Add remaining ingredients, mix well with fork or by hand.
Pack into small oiled casserole dish; cover with two or three paper towels.
Steam 25 to 35 minutes on a rack inside a covered pot with water on stove or in a pan of water in the oven at 375℉ (190℃).
The top will brown slightly.
Cool before removing from dish.
Stores up to two weeks in fridge.
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