It’s so easy to blend these simple ingredients into a creamy hummus-like dip, and it can be used in variety of ways: as a healthy snack with raw veggie sticks or crackers, as a topping for pizza, or like here, as an open sandwich spread. This recipe from Totally Tofu will easily become your go-to.
150 g cup short-grain brown rice, cooked
200 g cup soft tofu
60 g cup finely chopped onion
1 tablespoon white tahini
1 tablespoon umeboshi vinegar or 2 teaspoons umeboshi paste
1 tablespoon nutritional yeast (optional)
1/2 teaspoon salt, or to taste
2 tablespoons olive oil
shredded red cabbage
freshly ground black pepper
Blend the cooked rice, tofu, onion, tahini, umeboshi vinegar or paste and about 3 tablespoons of water for 1–2 minutes or until smooth.
Depending on how soft your tofu is, you might need to add more water, little by little, to achieve a consistency of thick cream cheese.
This hummus tastes better if left to rest in the fridge for 24 hours. Serve on seeded toast, topped with shredded red cabbage, diced avocado and pea shoots (or other vegetables of your choice), with a drizzle of olive oil and some freshly ground black pepper.
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