Sunday, March 17, 2013

Olive tofu cream

 
This is a vegetarian appetizer cream, alternative to traditional cottage cheese based creams.

Ingredients
300 g Silken tofu (I used extra firm tofu)
3-4 tablespoons of flax oil / olive oil

juice from 1 lemon 
about 1 teaspoon salt
1 small onion, fine chopped
30-40 pitted Kalamata olives, chopped

Preparation
Place in a food processor: tofu, oil, lemon juice and salt, and mix until smooth.


Then add onions and olives and mix with a spoon.
 

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