Tofu spread with basil
Ingredients:
200 g plain tofu
2 tablespoons sesame tahini
1-2 cloves of garlic
Salt and pepper
3-4 tablespoons olive oil
2-3 fresh basil stalks
1 zucchini
Parsley and olives
Preparation:
In a bowl, mash the soy cheese into fine crumbs. Add the tahini, crushed garlic clove, olive oil. Season with salt and pepper. Mix until the ingredients are well blended.
Chop the basil very finely (or even crush it in a mortar with a pinch of salt). Stir into the tofu. Cover the bowl and put it in the fridge to infuse.
Serve as an appetizer either on slices of raw fresh zucchini (cut crosswise) or rolled in slices of raw zucchini (cut lengthwise). Garnish with parsley and olives.
