This delicious Tofu Spread with Herbs and Seeds is an old staple in my home. I stopped buying ready made spreads ages ago and regularly make my own: with lentils, chickpeas and beans as well. It’s so handy to have a stash in the fridge, especially for emergencies:) But also for easy suppers. I use it in rice paper rolls, as a dip for veggie sticks but also for all kinds of sandwiches.
The thing I’d like to avoid here is conventional bread. I’ve been avoiding bread made with wheat and yeast for some time now (actually having any bread on rare occasions) but I decided to try making my own wheat free and yeast free bread I could enjoy more frequently. Yesterday I made The Life Changing Loaf of Bread by Sarah Britton which is actually grain free as well, so it’s a vegan paleo yeast free bread.
It is so delicious and I really love it but then I love grains (not all of them but pseudo grains and rice I can’t live without!!) so I’m gonna try creating a recipe with buckwheat and rice flour and without yeast, and with lots of seeds for extra protein. Wish me luck 😉
In mean time, here’s the recipe for my Tofu Spread. Combination of tofu spread, the life changing protein bread and avocado with fresh greens salad on a side is a very nourishing satisfying meal and also a wonderful post workout meal. So much good protein there! But also good fats and fibre among other amazing nutrients.
I’ve been trying to incorporate more protein food in my diet lately cause I’ve started to work out more frequently. Just to avoid misunderstanding here: I don’t usually avoid eating healthy carbs. Not at all! On contrary, I know my body and especially my brain needs carbs to get immediate energy and glucose to function on;)
But, I’ve learned that my meals prior to workout have to be predominantly carbs, to provide enough energy and strength for the work out while my post workout meals need to be protein based for muscle recovery and growth.
Ok, let’s proceed with the recipe. Will be back with my bread recipe hopefully soon.
250 grams fresh tofu ( 1,5 to 2 cups)
3 tbsp extra virgin olive oil
1, 5 tbsp Shoyu (naturally fermented soy sauce or if you’re avoiding soy, sub with liquid aminos)
1 tbsp Umeboshi seasoning
3-4 tbsp roasted sesame or sunflower seeds
1 clove fresh garlic or a pinch of dehydrated garlic
1/3 tsp dried dill and 1/4 tsp dried basil
Or 1/4 tsp dried thyme and pinch of chili
pinch Himalayan salt
a splash of water if needed
1. Put all the ingredients in a food processor
2. I put an option for seeds and herbs. I either use sesame seeds and thyme and chili or sunflower seeds, basil and dill – both are equally delicious:)
3. Blend stopping and scraping the sides if needed.
4. If it’s too thick to blend properly, add a little bit of water.
5. It is ready when it becomes completely smooth
6. Store in an airtight container up to 5 days.
I hope you like this recipe; if you recreate it tag on Instagram with #deliciousandhealthybymaya @delicious_and_healthy_by_maya for a chance to be featured;)
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