Jalapeño and beet tofu spread


By: La Vie dans mon assiette
In collaboration with Unisoya

 What you need (makes about 3 cups)

1 300 g package of Unisoya spinach jalapeño tofu

¼ cup mayonnaise

¼ cup Greek yogurt

1 small red beet, grated

1 grated carrot

2 green onions, chopped

Zest of a lemon

Juice of 1/2 lemon

1 tablespoon ” herbes salées du bas-du-fleuve”

1 teaspoon garlic powder

½ teaspoon cumin

Freshly ground pepper


The instructions

In a food processor, combine all the ingredients until you obtain a smooth texture. If necessary, add olive oil to adjust the texture.

Serve with crackers, naan bread, vegetables, in a sandwich … like you would with a hummus.