Best Tofu Tahini Spread Recipes

TOFU SANDWICH SPREAD

Tofu Sandwich Spread image

This is a favorite vegetarian sandwich spread made with tofu. Makes a great sandwich filling or you can eat it with crackers.

Provided by Judy

Categories Main Dish Recipes Sandwich Recipes

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound firm tofu
1 stalk celery, chopped
1 green onion, chopped
½ cup mayonnaise
2 tablespoons soy sauce
1 tablespoon lemon juice

Steps:

Drain the block of tofu, and freeze overnight. Thaw, and cut into quarters. Squeeze out any moisture by hand, then wrap in paper towels, and squeeze again. Crumble into a medium bowl.
Add celery and green onion to the tofu. Stir in mayonnaise, soy sauce and lemon juice until well blended.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 7.2 g, Cholesterol 10.4 mg, Fat 31.8 g, Fiber 2.9 g, Protein 18.8 g, SaturatedFat 4.7 g, Sodium 631.7 mg, Sugar 0.8 g

TOFU-TAHINI SPREAD

Tofu-Tahini Spread image

Make and share this Tofu-Tahini Spread recipe from Food.com.

Provided by morgainegeiser

Categories < 15 Mins

Time 10m

Yield 32 tablespoons

Number Of Ingredients 5

Ingredients

1 one pound medium to firm tofu, drained slightly
1/3 cup tahini
1 1/2 teaspoons reduced sodium soy sauce
1/4 chopped green onion
1/16 teaspoon garlic powder

Steps:

Place tofu in a large bowl and mash with a fork. Add remaining ingredients and mix well.
Chill several hours or overnight to blend flavors.
Serve in a pita bread or on toast or crackers.
Note: preparation time does not include chilling time.

Nutrition Facts : Calories 14.4, Fat 1.2, SaturatedFat 0.2, Sodium 10.2, Carbohydrate 0.7, Fiber 0.2, Protein 0.5

TOFU AND BOK CHOY WITH GINGER-TAHINI SAUCE

Tofu and Bok Choy With Ginger-Tahini Sauce image

This simple dish showcases the uniquely silky texture of soft tofu. The tofu is steamed on top of a layer of bok choy, eliminating the need for a formal steamer and making this meal a cinch to prepare. (Napa or savoy cabbage leaves would also make a nice bed for the tofu.) Once steamed, the warm, mild tofu soaks in all of the bright flavors of a tangy and creamy tahini sauce that's spiked with aromatic ginger and fragrant herbs. For a heftier meal, either double the tofu or serve with a side of rice. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Kay Chun

Categories quick, weekday, weeknight, vegetables, main course

Time 20m

Yield 4 Servings

Number Of Ingredients 11

Ingredients

1 pound baby bok choy, quartered lengthwise through the core
Kosher salt and black pepper
1 (14- to 16-ounce) package soft (not silken) tofu, drained and cut into 4 equal squares
6 tablespoons tahini
1/4 cup low-sodium soy sauce
3 tablespoons distilled white vinegar
1 teaspoon minced ginger
1/4 teaspoon minced garlic
1/4 cup chopped scallions (from about 1 scallion), plus more for garnish
1/4 cup chopped cilantro, plus more for garnish
Toasted white sesame seeds, for garnish

Steps:

In a large skillet with a lid, arrange bok choy in an even layer to cover the bottom of the pan, and season with salt and pepper. Nestle the tofu pieces on top of or in between the bok choy, depending on the depth of your pan. Add ½ cup of water to the skillet and bring to a boil over high heat. Cover securely to prevent steam from escaping, reduce heat to medium and steam until bok choy is tender and tofu is warm throughout, about 10 minutes.
Meanwhile, in a small bowl combine tahini, soy sauce, vinegar, ginger, garlic, scallions, cilantro and 1 tablespoon of water. Whisk until well blended, and season with salt and pepper to taste.
Using a spatula or large slotted spoon, transfer bok choy and tofu to 4 serving plates. (Discard any remaining water in the skillet.) Spoon some of the sauce over the tofu and garnish with scallions, cilantro and sesame seeds. Serve warm.