This pate of red pepper, mushrooms and tofu is very easy to prepare, has a very mild flavor and its texture is super delicate.
The red pepper gives delicious sweet notes, the mushrooms incorporate their particular aromatic touch, and the tofu gives the extra dose of protein.
Thus, it is perfect to spread on toast, to dip or to eat in sandwiches, since in addition to a velvety flavor, it provides us with valuable nutrients.
And this is a pate rich in proteins , lecithin , omega 3 fatty acids, beta carotene , lycopene , vitamins A , C , E , K and group B ( B1 , B2 , B3 and B6 ), calcium , phosphorus , magnesium , potassium and selenium .
Below you can see what ingredients you need and the steps to follow to make this pate so easy and light.
|Difficulty level||Preparation time||Rations|
|Easy||45 m.||For 400 grams|
- 250 gr. tofu
- 200 gr. red pepper
- 100 gr. mushroom
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- We roast the peppers at 180º for 40 minutes. After this time, we wait for them to warm up and peel them off.
- We wash the mushrooms well, we laminate them, and we cook them on medium heat for 6 minutes.
- Put the drained peppers and other ingredients in the blender jar and blend until you get a smooth texture.
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