Tofu and Green Onion Sandwich Spread

Hello there!

There is not that much happening on the VKP front today. Yesterday, I came up with a new recipe, which is also featured today. I am also happy to report, the left-overs are no more. I ate what was left for dinner tonight. 

If you are wondering why this makes me happy, then I will tell you. I have a thing about eating left-overs. Even if I like a dish, I would prefer to not to continue eating it for an extensive period of time.

There is some good news which stems from this behavior. I often share what I make with other peeps, mostly non-vegans, and hopefully make a small difference that way. Sometimes I even get a reaction like this: "I am making more conscious choices because of the exposure to your vegan food." How cool is that? 

Have a fantastic week peeps and cheers! 

Tofu and Green Onion Sandwich Spread

Tofu and Green Onion Sandwich Spread 

Ingredients
1 (16-oz) organic firm tofu, pressed overnight, in the refrigerator
Juice of half a lemon
Freshly ground black pepper (about 1/4 teaspoon)
2 tablespoons onion powder
1 teaspoon granulated garlic
1/2  to 1 teaspoon salt (depending on preference)
1/4 cup organic unsweetened soy milk
1/3 cup nutritional yeast
2 teaspoons dijon mustard
1/2 cup green onions, finely diced (add at the end)

Perfect for breakfast or lunch.

Directions
On the night prior to making this sandwich spread, drain the tofu and wrap it in cheese cloth or paper towel. Place in a sieve over a bowl and keep it in the refrigerator overnight. Place something heavy on top of the tofu to squeeze excess liquid.

There is a bowl underneath to catch excess liquid. 

Time to make the spread. In a food processor or a high speed blender combine all the ingredients except for the green onions. Process until smooth and creamy, but be sure not to overdo it. Few chunks are perfection! Add the green onions and mix. Taste for additional seasonings such as salt and pepper.

Store in the refrigerator in a tightly closed container for up to one week.

Eat!