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Monday, April 12, 2010

Tofu Spinach dip (with or without salmon) 2 rcipes

 Picture shown with Samon

1 onion chopped
10 ounces of mushrooms, chopped
2 tab. of white wine (dry)
3 tsp of minced garlic
10-12 basil leaves fresh or frozen (I like less--a lot depends on the size of the leaves)
1/2 tsp dried thyme
pinch of red pepper flakes
1 pound of tofu (firm)
1 Tab fresh lemon juice
1 Tab of rice vinegar or white vinegar
10 ounces of frozen spinach cooked in microwave and drained.
1 and 1/2 tsp sea salt (depending on how salty you like it)
pepper
paprika
a bit of olive oil
OPTIONAL:
1 small can (7 and 1/2 ounces ) Salmon with bones and skin removed(Optional and you can add more salmon)

Take the onion, the ten ounces of mushrooms , and cook in iron skillet on moderate heat for ten minutes until carmelized (brown).I don't need oil for this in my iron skillet. Sprinkle with 1/4 to 1/2 tsp of sea salt. Add 2 Tab of white wine or even a bit more and scrape up the bits and allow wine to evaporate. Set aside.

In another small iron skillet place 3 cloves of garlic or 3 tsp of minced garlic, a bit of oil if desired for the flavor , 10-12 small basil leaves(go by taste--too much and it will overwhelm the dish), pinch of pepper flakes, 1/2 tsp thyme and cook at moderate heat until golden , but not Brown--don't want it to get bitter.

Add the garlic with seasoning that you have just cooked to the tofu, lemon, vinegar, 10 ounces of cooked, drained spinach, and 1/2 to 1 tsp salt and process this together in a food processor until smooth. Then add all of this to the pan of mushrooms/onions and mix. Add salmon if using.

You can bake at 350 F for 30-40 minutes or leave unbaked if you like it that way too.

Ps. This filling is actually used in a Quiche shown here .

Another one which I think even non-tofu lovers would like is:
10 oz frozen chopped spinach, thawed
1 lb tofu (firm, reduced-fat recommended--not silken!)
1 tsp. salt (optional)
2 tbsp. nutritional yeast (adds a cheesy taste)
1 1/2 tsp. oregano
1/2 tsp. garlic powder
1 tsp. basil
1/2 tsp. rosemary, crushed
1/8 tsp. cayenne pepper
some roasted red bell pepper from a jar

just blend in food processor

2 comments:

Eowyn said...

Sounds good, but I've never liked tofu very much. What was the consistency like?

nannykim said...

I don't have a great love for tofu , but I do love it in the lasagna dish . I like it in this dish when I bake it in a quiche which I was doing today. Unbaked it is still pretty thick like a regular dip especially when using the firm or extra firm tofu.