Thai Tofu Spread


16 oz tofu-kan or other seasoned tofu

2/3 c. diced red bell peppers

1/3 c. minced scallions

1/3 c. chopped fresh basil and/or cilantro

1/2 c. reduced fat coconut milk

1 T grated fresh ginger root

2 T fresh lemon or lime juice

1/3 cup peanut butter

1 fresh green chile, minced (seeded for a mild hot)

soy sauce to taste

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Coarsely grate the tofu-kan by hand or in a mouli-julienne; food processors turn the tofu into mush. In a bowl, toss the grated tofu with the bell peppers, scallions, and fresh basil and/or cilantro. In a blender, combine the coconut milk, ginger, lemon or lime juice, peanut butter, and some of the minced chiles, and puee until smooth. Taste and add more of the chile if you want a spicier sauce. Pour the dressing over the tofu mixture and toss well. Add soy sauce and more lemon or lime juice to taste. Spread on trays and dehydrate until dry. Blend if you want. On the trail add water to make a spread.

Vegetarian Recipe: 
Dehydrated Meal: 
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