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Tofu cream with olives

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

250 g of tofu - 2 tsp lemon juice -1 tsp water 1/2 cup of olives - 1 cup of capers - 1 tablespoon chopped parsley (optional) - 3 tablespoons extra virgin olive oil - 1 tsp of apple cider vinegar (or rice)

Instructions

Simmer the tofu for 5 minutes, after having grossly broken by hand.
Drain and mix it up with the rest of the ingredients until creamy and smooth.
This cream is great to spread on sandwiches or rolls with vegetables and/or meats or vegetables on toast as a starter.


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Notes

Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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