Tofu Spread with Sun-Dried Tomatoes and Olives


  • 1 pound firm tofu, crumbled
  • 1/4 cup sun-dried tomatoes, soaked in hot water and drained
  • 1/2 cup pitted black olives, rinsed in water
  • 1/4 cup capers, rinsed in water
  • 3 cloves garlic, peeled and minced
  • 1/4 cup chopped flat-leaf parsley
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 cup extra-virgin olive oil
  • freshly ground black pepper to taste

Place all ingredients in a blender or food processor. Blend or pulse until well combined and creamy. Use as a spread on rice cakes, as a sandwich filling, or as a dip with vegetables — great with sugar snap peas!

Serves 4-6
Preparation: 15 minutes
Seasons: Summer/Fall

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