Garden Herb Spread
I hate it when I make a recipe that leaves leftover tofu, because I always end up forgetting about it and then find it when cleaning the fridge days (or weeks) later. Into the trash it goes, and I’m left feeling super guilty that I wasted it. It seems to be a cycle that never fails with me, and I think it must be part of the reason I don’t love to cook with tofu.
I was saved from this dilemma when I made the Tofu Benny from Vegan Brunch that I posted yesterday. How you ask? Genius that she is, Isa Chandra Moskowitz, author of the aforementioned Vegan Brunch (and so many other awesome vegan cookbooks), gives you another recipe with which to use your leftover tofu right in the directions for the Tofu Benny recipe.
Can I try to express how happy this makes me? The fact that the recipe for the Garden Herb Spread calls for the exact amount of leftover tofu, is super easy to make and really, really tasty only sweetens the whole deal. I think I might always have to make these two recipes together.
I loved having this spread to slather on toasted onion bagels, to use on sandwiches and as a dip for raw veggies. I might add chives in place of the thyme when I make this again, but that’s more of a taste preference for me and not at all a comment on the awesome-ness of this recipe.
The joy of not having to discover a container of water with some tofu floating in it way back in the fridge is definitely not lost on me! Simple pleasures – gotta love ‘em!