Tuesday, June 29, 2010


most crazy-good tofu scramble made with a balsamic vinaigrette, kalamata olives, portabella mushrooms, and other veggies. It's served with tasty garlic home fries and whole wheat toast with all-natural strawberry fruit spread!

Kalamata Olive Tofu Spread

This recipe started with a loaf of bread. I had a locally baked loaf of rosemary olive bread, and wanted a tofu spread as a base for making fresh vegetable sandwiches. After making the spread, I liked it so much that I thought it would be delicious as part of an appetizer platter as well. You see it here stuffed in cherry tomatoes and waiting to be scooped up with bread slices. The kalamata olive flavor is pronounced but not overpowering, and there's a hint of garlic, of course.

Kalamata Olive Tofu Spread

1 12.3 ounce package organic firm silken tofu
1 large clove garlic
1/2 teaspoon kosher salt
1 Tablespoon tahini
1/3 cup kalamata olives, pitted and sliced in half

Combine all in a food processor. Serve as a sandwich spread or dip.

kalamata olive bread



1/2 cup amaranth flour
1/4 cup garbanzo flour
1/4 cup plus 2 Tbsp white rice flour
5 Tbsp teff flour
1/4 cup tapioca starch
1/4 cup arrowroot powder
2 Tbsp flax seed meal (ground flax seeds)
3 tsp xanthan gum
1 1/2 Tbsp fresh rosemary, finely minced
1/2 cup pitted kalamata olives, chopped roughly
2 tsp active dry yeast
1 tsp salt
2 whole eggs
2 eggs, whites separated from yolks
3/4 cup water, room temperature
5 Tbsp extra virgin olive oil
1 1/2 Tbsp honey
2 tsp apple cider vinegar
Optional: Coarse sea salt crystals for crust

Preheat the oven to 200°F.

Sift the flours, yeast and all other dry ingredients (except coarse sea salt) into a medium bowl. Stir in flax meal and rosemary, and combine.

Combine wet ingredients, including the two whole eggs and the two separated egg whites in a large bowl, using a hand-mixer on low or medium speed. [The two separated egg yolks should be set aside in a small bowl for later use as a glaze]. When fully combined, add kalamata olives. Slowly add dry ingredient mixture and mix with a wooden spoon until fully blended, with no lumps. Scrape the sides regularly.

Grease a 9x5" bread pan, and pour the dough into the pan. Use a spatula or knife to evenly shape the top of the loaf. Cut two diagonal slashes in the top of the loaf. Beat the two separated egg yolks that have been set aside and brush the top of the loaf very lightly with them. Optional: Sprinkle coarse sea salt crystals very sparsely to embellish the loaf.

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