Vegan Brunch Garden Herb Spread
I’m so good about finding a use for every last leftover carrot or misplaced potato. Bread doesn’t last long enough around here to even worry about any going to waste, and you all know leftovers are my favorite lunches. But when it comes to half a package of tofu, there’s a good chance I’m going to be finding it pushed to the back of the refrigerator, just a little too late. I have to admit, whenever a recipe calls for less than the whole block of tofu, I have to frown and mutter to myself a little because I know I’m going to forget to use it. Even if I don’t forget it, it’s hard to find a recipe calling for less than the entire block. No, that’s just an excuse; I forget. Last night, I mentioned Vegan Brunch‘s Tofu Benny (page 67) had lots of leftover scraps from cutting the tofu into cute little circles. Booooo, right? Wrong! Directly on the recipe is a suggestion for another recipe in the book that calls for the exact amount of leftover tofu. Now that’s thinking of everything!
The tofu-rescuing recipe in Vegan Brunch is this yummy Garden Herb Spread (page 210). To make it, just throw all the ingredients in the blender or food processor and ta da, a delicious “cheesy” spread for cracker, toast, or whatever else you want to slather it on. I don’t know if it would have been a recipe I’d have chosen without the prompting, I don’t make a lot of tofu-based spreads, sauces, fillings, or desserts, but I’m so glad I had a little push via suggestion to give it a try. The spread is flavorful, creamy, and would be perfect to put out with crackers as a self-serve appetizer for guests!
There’s still one day left to enter the Lick It Ice Cream Recipe Book giveaway!