Vegan Radish Spread with Tofu 'Cottage Cheese'
SlovakBreakfasthigh proteinno bakebudget friendlycreamyquick
20g protein
Recipe by Nikoleta · @surovadcerka
Fifteen minutes and 20 g of protein, which makes this one of the cheapest ways to get a proper breakfast onto bread.
The step that decides everything is squeezing the grated radishes. They hold far more water than they look like they do, and any of it left in thins the spread within the hour — you'll come back to a bowl with liquid pooled at the edge. Work in small handfuls over the sink and squeeze harder than feels polite.
Blend the tofu on low, not high. It only needs a minute or two to go creamy, and running it fast whips air in and makes the texture foamy rather than dense. Then an hour in the fridge before eating, so the herbs and lemon actually come through.
Ingredients
base
- 200 g radishes
- 200 g firm white tofu
- 50 ml soy milk
- 40 ml lemon juice
- 40 g plant-base spreadable butter
seasoning
- 13 g nutritional yeast
- 8 g salt
- 1 pinch black pepper
garnish
- fresh chives, dill, or mixed herbs
Contains: soy
How to make it
- Wash the radishes and grate them into fine strips using a box grater.
- Gently squeeze the grated radishes in your palms to remove excess water, working in small batches over the sink.
- Crumble the tofu into smaller pieces and add to your blender.
- Pour the soy milk and lemon juice over the tofu.
- Add the plant-based fat, nutritional yeast, salt, and black pepper.
- Blend on low speed for 1-2 minutes until a smooth, creamy texture forms.
- Scrape the tofu cream into a bowl and fold in the squeezed radishes.
- Mix everything well, then taste and adjust seasoning with salt, lemon, and black pepper as needed.
- Stir in the fresh herbs and refrigerate the spread for at least one hour to chill and let the flavors meld.
Nutrition
340Calories
20 gProtein
8 gCarbs
25 gFat
4 gFiber
per serving
