Sunday, March 17, 2013

Olive tofu cream

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

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

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.



Poţi să incluzi link (calea catre fisier jpg) către o imagine dacă ai încercat reţeta şi ai făcut o fotografie.