I'll admit that I am totally addicted to Toby's jalapeno tofu pate. It makes great dip for chips and a tasty sandwich spread. But, it's a little spendy for our budget. The solution? DIY that stuff!
Firm silken tofu, about 6 oz
1/4 of a green bell pepper
1/2 stick of celery
1-2 TB of vegan mayonnaise
1 TB nutritional yeast flakes
1 tsp garlic powder
1 tsp mustard powder
1/8 tsp turmeric (for that lovely yellow color)
salt and pepper
Finely chop bell pepper and celery. Mash all ingredients in a bowl with a fork. Salt, pepper and chives to taste, and feel free to adjust garlic and mustard amounts. I used more salt than I anticipated because the tofu is very bland. Let the mixture sit in the fridge for 24 hours to let all the flavors blend, if you can stand it. The longer it sits, the more the yellow color develops--don't worry if it looks a little pale to begin with.
Full disclosure: midway through writing the post, I had to get up and eat some. It's that good.