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!
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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!
Considering I haven’t had any breakfast yet, this looks particularly DELISH!
Aww, I hope you got some breakfast!
Yum! I can’t remember if I’ve tried this spread yet!! If I haven’t, I’ve made something similar that was delicious. Like you, I don’t make a lot of tofu-based spreads, but when I do, I always love them!
Sometimes I think I have an imaginary aversion to tofu! I love it, but sometimes when I see it in a recipe, it turns me away. I’m not sure why that is!
Looks great! I wish my blender / food processor wasnt broken!
Aww, I’ve been wishing for a food processor lately, as I overload my blender with thick spreads and such…
I always have the same problem with leftover tofu! In fact, I’ll be making a recipe tonight that only uses part of a block of tofu, so perfect timing with your post… now I know what to do with the rest.
Yay! Glad it was helpful!
That looks great! I might have to try it and give Tofutti a run for its money. I’m bad about finishing tofu, too, although I rarely ever use the whole block at once since I’m just cooking for one.
I guess they should sell half blocks!
I have this book! Thanks for the pic. It is always great to see what you are trying to make and it certainly makes you want something you didn’t know you wanted!
Thank you!
That’s what I really enjoy doing because I used to be one of those people who didn’t want to buy a cookbook without lots of colorful photos.
Hiya- I’m always looking for sandwich fillings, since I do under-the-table vegan catering for department meetings, etc. cause none of the caterers where I am can do vegan (!)
I especially look for things that non-vegans, who are sometimes forced to eat vegan fare, will enjoy. Do you think this recipe falls under that category? Is it like tofutti cream cheese? Is the soy taste overpowering? I am guessing, looking at the recipe, that it would go well with some crunchy vegetables, like sliced red peppers and sprouts and romaine. What do you think?
It doesn’t taste like Tofutti, it’s more of.. like an eggless salad without the “egg”. It does have a certain texture and flavor of tofu, if you don’t like tofu, but it’s yummy! I think it would be great with crunch vegetables and it’s amazing as a sandwich spread!!