tofu-and-red-pepper-spread

Tofu and Red Pepper Spread

5 Reviews Add a Pic
  • Prep

    10 m
  • Ready In

    1 h 10 m
Lisa Bromfield
Recipe by  Lisa Bromfield

“Silken tofu blended into a creamy mixture along with red bell pepper is a great spread for crackers, bagels or bread. Cashews thicken the mixture and add their sweet, buttery flavor.”

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Ingredients

Adjust Servings

Original recipe yields 2.5 cups

Directions

  1. Using a blender or food processor, thoroughly mix silken tofu, red bell pepper, cashews, onion, prepared Dijon-style mustard and soy sauce. Blend until smooth and creamy. Chill in the refrigerator 1 hour, or until thickened. Use more cashews to make the mixture thicker, if desired.

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Reviews (5)

Rate This Recipe
DIANAS6
8

DIANAS6

Very good light dip. Disregard the nuts if you want less carbs/lighter dip. Even better if you use honey mustard, it really adds to the sweet peppers.

Marian Paroo
5

Marian Paroo

I love this recipe! I use it for a sandwich spread on whole wheat bread This time I made it with jarred red peppers, because there were no fresh ones to be had. It came out fine, but slightly softer, so I added more cashews.

ANDI LOU
5

ANDI LOU

I was intrigued by the ingredients in this recipe. I made it as per the instructions, but it didn't turn out well at all. It was very bland and too runny. I'm not sure what happened, but I don't think I'll make it again.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 24 cal
  • 1%
  • Fat
  • 1.4 g
  • 2%
  • Carbs
  • 1.7 g
  • < 1%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

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