No-cook ocean-style tofu rillettes

Ingredients

• 350 g firm tofu
• 65 mL vegan mayonnaise
• 3 tbsp soy cream
• 0.5 lemon (Juice the lemon half.)
• 2 green onions (Finely chopped.)
• 0.25 bunch fresh chives (Finely chopped. The body text lists approximately 0.3 bunch.)
• 1 tsp cognac (Optional.)
• 1 tbsp toasted sesame oil
• 1 tsp dulse seaweed (sea bacon)
• 1 tsp paprika
• salt (To taste; estimated small pinch.)
• black pepper (To taste; estimated small pinch.)

Steps

1. 1

   In a large bowl, grate the firm tofu so it has a coarse, rillettes-like texture.

2. 2

   Add the vegan mayonnaise, soy cream, and juice from the lemon half to the grated tofu.

3. 3

   Finely chop the fresh chives and green onions, then add them to the tofu mixture.

4. 4

   Add the cognac, if using, toasted sesame oil, dulse seaweed, paprika, salt, and pepper. Mix thoroughly until the ingredients are evenly distributed.

5. 5

   Transfer the rillettes to a clean jar and refrigerate for up to 5 days. Serve with country bread as an apéritif, or with a salad as a main dish.

Notes

The tofu is already cooked and can be eaten without additional cooking. Keep refrigerated in a sealed jar for up to 5 days. Cognac is optional. Serve with country bread or salad.

Nutrition per serving

• appetizer
• spread
• vegan
• no-cook
• high-protein
• make-ahead
• picnic
• summer