Epicurean Vegan

Yum. That’s all I really have to say. Ok, really yummy. This is now one of my new favorite appetizer spreads–you would think this is loaded with cream cheese or goat cheese–it’s so creamy and flavorful. Like cookie dough, I’d like to just eat it with a spoon.

INGREDIENTS:

1 medium yellow onion, roughly cut (not sure what this looks like, so I just chopped it up–going in a food processor anyway).

3 whole garlic cloves, peeled

1 tsp salt

3/4 C vegetable broth, divided

1/2 tsp thyme

1/2 tsp sage

1/2 tsp minced fresh rosemary

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp ground black pepper

1/4 tsp ground nutmeg

12 oz extra firm tofu (not silken)

1/4 C light or white miso

1 tsp lemon juice (optional–I added it for a little extra flavor)

DIRECTIONS:

In a saute pan, combine onion, garlic, salt, and 1/4 C vegetable broth until onion starts to soften and turn translucent, about 5 minutes. Add thyme, sage, rosemary, basil, oregano, pepper, nutmeg, and remaining 1/2 cup vegetable broth.

Cover and cook until liquid evaporates and onion and garlic are very soft and light brown, about 20 minutes (for me, this took only 10 minutes). Remove from heat, and let cool to room temperature.

Add the tofu, miso, and cooled onion mixture to a food processor or blender, and blend until smooth. This is where I added the teaspoon of lemon juice. Makes 2-1/2 cups.

Serve with crackers, hearty bread like toasted slices of a baguette or vegetables. Enjoy!

Recipe source: The Vegan Table