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    You are in: Home / Recipes / Jalapeno Tofu & Egg Pate Recipe
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    Jalapeno Tofu & Egg Pate

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Some1sGrandma's Note:

    My version of something I bought at the "health food" section of our nearest market. It is great on dry toasted very thin sliced breads including rye. It is also good on crackers. Spread this thin--it is not egg salad sandwich! Use it like you would if you were just putting a little butter or peanut butter or cream cheese on your toast. If you spread it too thick it will be too salty! You will only like this if you like jalepeno and garlic!

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    Ingredients:

    Serves: 16

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Put all ingredients in food processor (I use my mini-processor for this).
    2. 2
      Blend/Chop until smooth and creamy.
    3. 3
      Should be about as thick as mayonnaise or just a little thinner.
    4. 4
      Refrigerate for at least one hour before serving.
    5. 5
      Actually tastes better the next day when flavors have blended well and mixture firms up a bit.

    Ratings & Reviews:

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    Nutritional Facts for Jalapeno Tofu & Egg Pate

    Serving Size: 1 (23 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 41.3
     
    Calories from Fat 30
    74%
    Total Fat 3.4 g
    5%
    Saturated Fat 0.7 g
    3%
    Cholesterol 66.0 mg
    22%
    Sodium 143.1 mg
    5%
    Total Carbohydrate 0.3 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.1 g
    0%
    Protein 2.3 g
    4%

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