This tasty Vegan Tofu Spread is surprisingly reminiscent of egg salad… Delicious on toasts, in sandwiches, or as part of this nutritious and delectable wrap, with paper thin cucumber and radishes!
Back when I was a teenager, still living with my parents, my mom used to buy this thing called tofu spread… As much as I hated to admit it — I mean seriously, TOFU? This was NOT the kind of stuff that I would eat back then. That was way too healthy for little rebel teenager me! — I remember sort of liking it. And munching on it while no one was looking!
Years later, not long after I’d started blogging actually, I tried to recreate that spread from memory. My first attempt was so bad, I ended up chucking the whole batch and starting over. But then I tried again, and I’d really nailed it that time. The second batch tasted exactly how I remembered it. Even better, I think. And, it was made using fresh ingredients only, to boot.
And now, even more years later, I still make and love this same tofu spread. It’s crazy versatile, makes a great alternative to egg salad in sandwiches, but can also be used as a dip for vegetables, or you could also spread it on toasts for a yummy breakfast, or on whole grain crackers for a quick and healthy snack.
Or, if you want to try something really refreshing (and fairly different), use it in this delicious wrap, with paper thin slices of cucumber and radishes; This is a summertime classic from my childhood that I’m hoping you’ll love just as much as I do.
To make the spread, combine the cubed tofu (be sure to use extra-firm), garlic, vegan mayo, lemon juice, Dijon mustard, herbamare (or salt), black pepper and smoked paprika in the bowl or a food processor
Process on pulse until all the ingredients are well combined and the mixture is somewhat smooth. You want the spread to still have a bit of a texture to it, so be careful not to overprocess it.
Add the green onions, bell peppers and parsley…
Pulse a few times just to fully incorporate the newcomers; small chunks of vegetables should still be visible.
Your tofu spread is now done and ready to be used. If you don’t wish to use it quite yet, transfer it to an airtight container and keep it in the refrigerator for up to a week.
Now if you are going to make the wraps, for each wrap, you will want to lay a large soft tortilla on a working board and on it, spread about 1/4 of the tofu spread, almost but not quite all the way to the edge.
Top that layer of tofu spread with paper thin cucumber slices, paper thin radish slices and a handful of micro-greens or sprouts.
If you’re gonna get your veggies sliced this thin, I strongly recommend that you use a mandoline. Unless you are gifted with crazy amazing knife skills (which sadly, isn’t my case…)
Roll the wraps up tightly, slice them in half diagonally and serve. Although if you wanted to save one or a few for later, like for your lunch at the office tomorrow, for instance, the wraps will do very well with an overnight stay in the fridge, provided that you place them in an airtight container.
Vegan Tofu Spread
This tasty Vegan Tofu Spread is surprisingly reminiscent of egg salad… Delicious on toasts, in sandwiches, or as part of a nutritious and delectable wrap, with paper thin cucumber and radishes!
- 4 soft flour tortillas
- 1/2 medium English cucumber sliced paper thin
- 6 radishes sliced paper thin
- 1/2 cup micro-greens or sprouts of your choice
In a food processor, combine the cubed tofu, garlic, mayo, lemon juice, Dijon mustard, herbamare, black pepper and smoked paprika. Process on pulse until well combined and somewhat smooth. You want the spread to still have a bit of a texture to it, so be careful not to overprocess it.
Add the green onions, bell peppers and parsley and pulse a few times just to fully incorporate them; small chunks should still be visible.
Use immediately, or transfer to an airtight container and keep refrigerated for up to a week.
For each wrap, lay a large soft tortilla on a working board and on it, spread about 1/4 of the tofu spread, almost but not quite all the way to the edge.
Top with cucumber slices, radish slices and a handful of micro-greens or sprouts.
Roll up tightly, slice in half diagonally and serve.
Placed in an airtight container, the finished wraps will keep nicely in the fridge until the next day.
*Editor’s Note: This post was originally published in July of 2011 and has since been completely revamped and updated with better pictures. A few minor modifications to the original recipe have also been made.