Now here is a dish that is a lot more in tune with this current heat wave.
This one involves no heat whatsoever and just screams of summer! It’s actually a variation on 2 great sandwiches that I used to eat a lot as a kid in the summer time: Cucumber/Mayo and Radish/Butter.
I’ve always loved a good, simple cucumber sandwich on toasted whole wheat with a generous layer of mayo and a good sprinkle of salt and pepper. Or, its almost identical counterpart, the radish version, with butter instead of mayo. Oh, and I would leave the bread “untoasted” for that one.
Since I don’t really do mayo anymore and I like to incorporate a lean protein to [almost] all of my dishes, I decided to make a super fresh and tasty tofu spread that would go well with those two vegetables, as well as supply me with my much sought after protein.
I remembered eating some store bought tofu spread many years ago, back when I was still living with my parents, and I also remembered sort of liking it. (I did NOT eat that kind of stuff back then. I much preferred munching on cooked ham and bologna, if you see what I mean…)
So anyway, I tried to recreate this spread from memory. My first attempt was so bad, I ended up chucking the whole batch and starting over.
I really nailed it at the second try, however. That’s exactly how I remembered it to be. Even better, especially since it’s home made, with fresh ingredients only!
This tofu spread can be used in any sandwich that you like, as a replacement for mayo for instance, but it also makes a great dip for vegetables, or you could also spread it on whole grain crackers for a quick and healthy snack.
I strongly suggest you double this recipe.
I know I will next time…
- 100g extra firm tofu
- 1 garlic clove, minced
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- ¼ tsp salt
- ⅛ tsp black pepper
- ½ tsp zaatar
- 1 green onion, finely chopped
- ⅛ red pepper, finely chopped
- In a food processor, add tofu through zaatar and process, on pulse, until well blended and somewhat smooth. You want the spread to still have a bit of a texture to it, so be careful not to overprocess it.
- Transfer to a mixing bowl. Add bell peppers and green onions and mix in with a spatula, until well combined.
- Use immediately, or keep refrigerated in an airtight container.
- I don’t know how long this will keep for, I haven’t tested it yet, but I don’t see why it wouldn’t keep for anything less than a week.
For the cucumber / radish wraps
(for 2 wraps)
- 2 whole grain soft tortillas
- ½ seedless cucumber, sliced paper thin
- 4 whole radishes, sliced paper thin
- ¼ cup alfalfa sprouts
- 1 tofu spread recipe
- Divide the tofu spread between the tortillas and spread evenly.
- Top with slices of cucumber, making sure to leave a little bit of space all around to allow for movement when wrapping the tortillas. (Don’t do like I did!)
- Add radish slices and top with alfalfa sprouts
- Roll as tightly as you can without ripping the tortilla. Hold in place with toothpicks if you have to.
- Cut in half diagonally and serve immediately.