Smoked Tofu Summer Salad (Spread) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a veganized version of the Danish Sommersalat (summer salad) - traditionally made with rygeost (a sort of smoked soft cheese made with curdled milk) In Denmark it's served on rye bread for lunch. *Note* - this recipe doesn't really taste like the original, but it's great anyway - and a lot healthier! Ingredients:
8 ounces smoked tofu, undrained and mashed (try soyboy) |
1/3 cup soft silken tofu, undrained |
1 teaspoon lemon juice, freshly squeezed |
1 teaspoon white wine vinegar |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
4 tablespoons chopped chives |
3 ounces radishes, finely chopped |
1/2 cucumber, seeded and finely chopped |
more salt and black pepper, to taste |
Directions:
1. Mash silken tofu with lemon juice, vinegar, salt and white pepper. Mix well.
2. Add mashed smoked tofu.
3. Stir in remaining ingredients. Taste, add more salt/pepper etc. if you like. (If you like it more smoky; try adding a few drops of liquid smoke).
4. Cover and refrigerate; allow flavors to blend at least 1 hour.
5. Serve (rye bread recommended :)).
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