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–+ servings

Kale Tofu Spread

A creamy and nutrient-packed kale and tofu spread that's perfect for bread, crackers, or as a flavorful addition to soups and stews.
Couverts8
Preparation 10 minutes
Preparation time:10 minutes
Deel op Facebook Print Recipe

Equipment

  • Large-size saucepan
  • Food processor
  • Tongs
  • Measuring cups and spoons

Ingredients

  • 12 ounces 340 g kale, stems and ribs removed, torn into small pieces, thoroughly cleaned, and spun dry
  • 2 cloves garlic grated
  • Juice of ½ lemon about 1 tablespoon [15 ml]
  • 1 teaspoon ume plum vinegar or fine sea salt
  • 14 ounces 397 g soft tofu, drained and simmered (Bring water to a boil in a medium-size saucepan, add tofu, and simmer for 5 minutes. Drain well.)
  • ¼ cup 30 g nutritional yeast
  • ¼ cup 64 g tahini or natural peanut butter
  • Zest of ½ lemon about 1 teaspoon
  • 2 teaspoons white miso

Instructions

  • Place the kale, garlic, and lemon juice in a large-size saucepan.
  • Cook over medium heat until the kale leaves are wilted and the liquid has evaporated, about 4 minutes.
  • Transfer the cooked kale mixture to a food processor, using tongs to avoid grabbing any excess liquid.
  • Pulse a few times to break down the kale.
  • Add the vinegar (or sea salt), simmered tofu, nutritional yeast, tahini (or peanut butter), lemon zest, and miso to the food processor.
  • Process until smooth, stopping to scrape down the sides of the food processor as needed.
  • Serve chilled.

Notes & Wine Advice

Serving Tip:

Spread over warm bread, crackers, or baked potatoes. You can also stir it into soups or stews for a creamy, nutrient-rich boost.

Wine Advice:

Pair this dish with a light Pinot Grigio or an earthy Sauvignon Blanc to complement the spread's creamy and tangy flavors.

Nutrition values

Calories: 85 kcal | Carbohydrates: 6 g | Protein: 7 g | Fat: 5 g | Sugar: 1 g
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Course; Side Dish / Snack
Cuisine; International / Japanese
Diets; Dairy-Free / Gluten-Free / Low Fat / Soy Free / Vegan / Vegetarian