This is really tasty. `Nuff said. The girls both like it, and hubby said he did, but I’m not to write that down! Does vegan pate have the same image that quiche did 20 years ago? I don’t know. What I do know is the girls had it in their school lunch packs today, and it went down well.
My initial experiments with this recipe involved cooked rice, but using quinoa makes the mixture easier to compact into a pate-like consistency. For a finer consistency, you could employ a food processor to partially blend all the cooked ingredients before adding the quinoa, but I wouldn’t over do it, as the tofu needs to retain some of its structure. You don’t want to turn it into a sauce.
Make sure to taste your sun dried tomatoes before using them here to check that you like them, as they are a fairly dominant flavor. The ones I buy are stored in olive oil with herbs (predominantly thyme, I would say). You might need to adjust the salt or thyme used here depending on how much is already included in yours.
1/2 cup dry quinoa
1 tsp dried thyme
1/4 tsp salt
1 tsp non-hydrogenated margarine
1/4 large mild onion, finely chopped
8 oz firm tofu
1 clove garlic, minced
1/2 cup compressed sun dried tomatoes in olive oil, minced
4 tsps Braggs (or other GF soy sauce alternative)
1/8 tsp ground black pepper
1/2 cup (2 oz) almond flour (or blanched almonds, ground in a food processor)
Rinse the quinoa for a minute in a sieve under running water to remove the bitter saponins, then combine in a saucepan (or rice cooker) with 1 cup (8 fl oz) water, the thyme, and salt; cover tightly, and cook until most of the water has been absorbed. Turn off the heat and allow the quinoa to finish cooking in its own heat.
In a large frying pan, melt the margarine, and sauté the onion over medium heat until softened and beginning to brown.
Add the tofu, and roughly mash with the back of a sturdy fork. Add the garlic and sun dried tomatoes to the onion, and allow to warm through for 5 minutes.
Combine all the ingredients together with the fork. Check seasoning.
This is now ready to use as a sandwich spread, or it can be compressed in a small serving bowl (or four ramekins) in the fridge overnight to form a pate. Serve on warm almond bread toast, or in sandwiches with slices of tomato or cucumber.