This tofu spread is very tasty and satisfying in that bulky protein way tofu imparts. It is creamy and substantial. Our son thinks it is vaguely reminiscent of *liverwurst*-- not as salty or as greasy or as troubling to think about though.
Ingredients:
14 oz. Extra Firm tofu, drained
1/2 cup fine chopped red onion
1/4 cup Tamari or soy sauce
1/2 teaspoon garlic powder
1/2 cup chopped cilantro
1/2 cup walnuts
2 teaspoons peanut butter
1. I made this spread in my small food processor, but you can also make it by hand. Start by either chopping the walnuts finely with a knife or in the food processor.
2. Combine all ingredients in the mixing bowl or the bowl of the food processor. Crumble up the tofu into small chunks.
3. If you using a bowl, you may want to also use a potato masher to get the process of a smooth spread started. In the food processor pulse and scrape down until a nice smooth sauce results.
4. If you are doing it by hand, you might actually need to get in there with your hands to squeeze and incorporate the ingredients together into a smooth mix.
5. Put in a container with a lid in the fridge.
-- Makes 8 servings --
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🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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