Tofu pâté with olives and capers
Pâté di tofu, olive e capperi
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1 brick of tofu
2 teaspoons of lemon juice
1 teaspoon water
1 cup of olives
1/2 cup of capers
1 tablespoon chopped parsley or chives (optional)
3 tablespoons extra virgin olive oil
1 teaspoon of apple (or rice) vinegar
Simmer the tofu for 5 minutes, after having grossly broken by hand.
Drain and mix it up with all other ingredients until you obtain a creamy and smooth paté.
Great to spread on sandwiches or rolls with vegetables, or on toast as a starter.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
