SMOKY PÂTÉ
SERVES 1 JAR
7 oz. (200 g) smoked tofu (ideally strongly smoked)
1 cup (240 g) canned kidney beans
1/2 tsp. English, or spicy, mustard
pinch of ground ginger
1 large onion
3–4 tbsp. olive oil
2 tsp. dried marjoram
1 tsp. chopped parsley leaves
sea salt
freshly ground black pepper
NUTRITIONAL VALUES
Calories: 1417kcal
Fat: 65.6g (6.3g S.Fat)
Carbs: 134.9g
Protein: 80.9g
Sugar: 10.8g
Sodium: 523mg
METHOD
Place the smoked tofu in a food processor and crumble it into small pieces. Pour the kidney beans into a colander and thoroughly drain before adding them to the food processor with the mustard and ginger.
The onion should be peeled and finely chopped. In a pan, heat the oil and sauté the onion over medium heat. Add to the food processor and puree until smooth and creamy. Fold in the marjoram and parsley and season with salt and pepper to taste.
The onion should be peeled and finely chopped. In a pan, heat the oil and sauté the onion over medium heat. Add to the food processor and puree until smooth and creamy. Fold in the marjoram and parsley and season with salt and pepper to taste.
