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Spinach Spread

1 pkg (10.5 ounce) silken tofu
1 Tbs lemon juice
1/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp dried tarragon
1/4 tsp salt
1 box (10 ounce) frozen chopped spinach, thawed
1 cup coarsely shredded carrots
1/4 cup chopped green onion (optional)

Purée the tofu and lemon juice in a blender until smooth. Whirl in the garlic and onion powders, tarragon and salt just to blend. Scrape into a mixing bowl. Squeeze the spinach as dry as possible. Stir it into the tofu, along with the carrots and green onion. Mix well. Serve with crackers, pita triangles, or baguette slices.

Note: You can also serve this as a hot hors d'oeuvre or sandwich by spreading the spinach mixture on bread, sprinkling with a little grated soy Parmesan, and broiling until it starts to brown.

Yield: 2 cups (8 servings). Serving size:

1/4 cup. Per serving: 39 calories, 1 g total fat (0 g sat fat), 4 g pro, 5 g carb, 82 mg sodium, 0 mg cholesterol.

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