Lenten spread with tofu, baked garlic, onion and bell pepper
4 servings
60 minutes
The lean spread with tofu, roasted garlic, onion, and bell pepper is a delicate and aromatic paste inspired by European traditions. Its flavor is rich and layered: sweet roasted pepper, spicy garlic, soft onion, and creamy tofu texture create a harmonious combination. Walnut oil adds a refined nutty note to the dish while lemon juice adds freshness. This spread is perfect for spreading on bread, flatbreads or crackers. It makes an excellent addition to vegetable dishes, snacks or savory breakfasts. Completely plant-based and nutritious, it fits well into a lean and vegan menu offering rich flavor without using animal products.
1
Preheat the oven to 200 degrees. Cut the pepper into 4 pieces and place them on a baking sheet lined with foil. Also, add the peeled onion. Bake until soft and slightly charred skin. Transfer the pepper to a bowl, cover with plastic wrap, and let it sit for a while. Remove the skin and seeds from the pepper. Peel off the charred outer skin of the onion.
- Red sweet pepper: 1 piece
- Onion: 1 head
2
Cut the top off the garlic head and slice it into 4 parts. Place on a foil sheet, drizzle with olive oil, wrap it up, and bake for about 20 minutes until the garlic is soft. Let it cool.
- Garlic: 1 head
- Walnut oil: 1 tablespoon
3
In a blender, mix tofu with walnut oil and add finely chopped pepper, crushed garlic, finely chopped onion, lemon juice, salt, and pepper. Blend until smooth.
- Soft tofu: 50 g
- Walnut oil: 1 tablespoon
- Red sweet pepper: 1 piece
- Garlic: 1 head
- Onion: 1 head
- Lemon juice: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste