MEAL

Beet & Tofu Vegepâté

Name: Beet & Tofu Vegepâté
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1 cup sunflower seeds (half roughly ground, half whole); 1/2 cup flour; 1/2 cup nutritional yeast; 1/2 teaspoon celery salt; 1/2 teaspoon fine herbs; 1/2 teaspoon garlic powder; 1/2 teaspoon ground ginger; 1/2 teaspoon turmeric; 1/2 teaspoon curry; Freshly ground pepper; 1/2 package of 454g Unisoya Fine Herbs Tofu, crumbled; 1 large beet, grated; 1 carrot, grated; 1 onion, finely chopped; 1/3 cup vegetable oil; 1/4 cup tamari sauce; 1/2 cup hot water; 2 tablespoons lemon juice

Preparation 15 min

Cooking 60 min

Portions 4

Products used

Fine Herbs Tofu An 85 g serving of Unisoya Fine Herbs Tofu contains 17 g of protein. See the product details →

Organic Fine Herbs Tofu An 85 g serving of Unisoya organic fine herbs tofu contains 16 g of protein. See the product details →

Preparation

In a food processor, blend all the ingredients until smooth. To avoid overflow, process in two batches, each containing a portion of the dry ingredients, vegetables, and liquids. Blend to the desired texture.

Pour into a loaf pan, square cake pan, or any rectangular baking dish. Sprinkle sunflower seeds over the top. Cover with aluminum foil.

Bake at 350°F for 45 minutes. Remove the foil and continue baking for 15 minutes to brown the top.

Serve in a sandwich, on toast, over a salad, or with crackers.

Try it with

This recipe is also delicious with these Unisoya tofu:

Regular Tofu Organic Regular Tofu