Tofu cream with olives
Crema di tofu con olive
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250 g of tofu - 2 tsp lemon juice -1 tsp water 1/2 cup of olives - 1 cup of capers - 1 tablespoon chopped parsley (optional) - 3 tablespoons extra virgin olive oil - 1 tsp of apple cider vinegar (or rice)
Simmer the tofu for 5 minutes, after having grossly broken by hand.
Drain and mix it up with the rest of the ingredients until creamy and smooth.
This cream is great to spread on sandwiches or rolls with vegetables and/or meats or vegetables on toast as a starter.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
