ITALIAN TOMATO ‘BUTTER’
Tofu, margarine, tomato paste and extra virgin olive oil whipped into a mousse with Italian seasoning. Wonderful!
Makes 3 cups
12.3 oz. Silken-type firm tofu, rinsed
1/2 c. margarine (I used Smart Balance Light with flaxseed oil)
2 t. salt
2 t. garlic powder
12 oz. can tomato paste
1 t. ground fennel seed
1/2 t. dried basil
1/2 t. dried oregano
1 t. dried tarragon
1/4 t. red cayenne pepper
1/4 t. ground allspice
1/4 c. additional extra virgin olive oil in 2 T. increments
1 t. sugar
1 t. liquid smoke
Place tofu in food processor, breaking it into chunks as you do. Process till smooth – no tiny lumps.
Add margarine; process till smooth.*
Add salt, garlic – process.
Add tomato paste, fennel, basil, oregano, tarragon, red cayenne pepper and allspice. Again, process till smooth.
Add 2 T. of the additional olive oil. Process till very smooth.
Add 2 T. more olive oil and process till mousse-like.
Add sugar and liquid smoke – process, then pack into covered containers and refrigerate several hours before using to thicken it further.
Notes: It will take a little bit of time to process till smooth after each addition, so expect it. If the machine starts to heat up, rest it for 30 seconds at intervals throughout the process. The end result is marvelous.
* If you use chilled margarine, it will leave tiny specks once you add the tomato paste. As you continue to process the other ingredients it will melt by the heat of the blade. Do not, however, use melted margarine.
Use in place of mayonnaise on any sandwich or sub where you’d like an Italian flavor.