Prep 15 mins
Cook 1 hr
A quick and easy pate recipe and fun way to use tofu. Ingredient amounts vary because tofu and mayo can differ greatly. Cook time is the time required for draining the tofu.
- 1 lb tofu, firm to extra firm, not silky
- 2 hard-boiled eggs, chopped (optional)
- 1⁄4-1⁄2 small red onion, minced fine
- 1 celery rib, minced fine
- 3 tablespoons mayonnaise, regular (more, if desired) or 3 tablespoons light mayonnaise (more, if desired)
- 1 -3 teaspoon curry powder (more, if desired)
- 1 tablespoon lemon juice
- Drain tofu and set in a flat-bottom sieve over a plate.
- Weight the tofu to squeeze as much water out as possible for about an hour.
- Mix the mayo with curry powder, lemon juice, salt, and pepper to taste.
- If you think about how you like your tuna/egg/chicken salad, this is probably a good guide on how to season this mayo.
- Crumble tofu gently into a bowl.
- The tofu should have a bit of texture, but no large chunks.
- It should not be "pureed".
- "Toss in the eggs, red onion, and celery.
- Experiment and add other veggies, as desired.
- Gently mix the mayo mixture with the tofu mixture and either refrigerate for several hours or use immediately.
- If you use immediately, it may be a bit soft.
- If the pate is watery, tofu needs to be drained more thoroughly (I find some brands to be more watery than others).
- If you continue to have trouble with the pate being really watery, cut tofu into large chunks, boil, then drain and follow recipe.
- Use the pate as a veggie dip, on crackers, or as a sandwich spread.
- Experiment with different additions and combinations.
- HINT: The pate is mayo based and more moist than other spreads.
- If you pack it for lunch, pack the pate and bread or pita separately.
- Use a cold pack!