Bug Lady Tofu Pate

Bug Lady Tofu Pate

10 Reviews 1 Pic
  • Prep

    25 m
  • Ready In

    25 m
Recipe by  ZEWALT

“The inspiration and basic idea for this amazingly delicious tofu spread recipe comes from my most favorite entomologist friend, Leslie, a.k.a. 'Bug Lady'”

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Adjust Servings

Original recipe yields 3 cups



  1. Wrap soft tofu in cheese cloth. Place over a medium bowl, and press to drain as much liquid as possible.
  2. Place tofu in a medium bowl. Mix in mayonnaise, garlic powder, white pepper, mustard, seasoning salt, nutritional yeast, paprika, orange bell pepper, red chile pepper, celery, parsley, cilantro, dill weed and garlic. Blend until smooth. Cover and chill in the refrigerator until serving.

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Reviews (10)

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I really liked this recipe because of the garlic! My only change was I omitted the celery and bell pepper, used some celery seed and it was delicious and smooth. Perfect on crackers. I will definitely make this again!



It came out great with a few modifications. i doubled all the spices, i did not add the paprika, dill or the parsley instead i added more cilantro, added red bell peppers and carrots. i also substituted the mayo with sour cream. instead of dry mustard i added regular mustard. i also boiled three eggs and added those of course without the yolks. oops i almost forgot i added some olive oil and balsamic vinegar to the veggies before adding the tofu. i also used extra firm tofu instead.



I've made this a few times, and now have it perfected. Use firm tofu rather than silken, you'll get a firmer, more speadable texture. Use the food processor, again, texture. Use two cloves of real garlic, not that revolting powder.

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Amount Per Serving (24 total)

  • Calories
  • 32 cal
  • 2%
  • Fat
  • 2.5 g
  • 4%
  • Carbs
  • 1.2 g
  • < 1%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 28 mg
  • 1%

Based on a 2,000 calorie diet



previous recipe:

Tofu with Tomatoes and Balsamic Vinegar


next recipe:

Hot and Spicy Tofu