Eva’s Tofu Vegetable Spread

Yoga Kitchen – Simple, healthy, compassionate, vegan.

Pictures showing the paté and its ingredients
Who is EVA? It is probably the most influential organization that promotes vegan and vegetarian nutrition and lifestyle in the Dutch speaking part of Belgium. Here is where you will find the website of the non-profit organization EVA:
As a member of EVA you receive their magazine, in which you can find plenty of good vegan recipes, just like on their website. In another publication I found this recipe for a tofu vegetable pate, originally from EVA.

Click here to go to EVA’s website

I use it here as a good example to process tofu into a tasty protein rich alternative for classic meat based paté.

Classic paté is most often made of porc meat, or rather of the remains of the slaughter. It usually contains lots of salt and sodium, plenty of unhealthy saturated animal fats and all sorts of suspect additives. Once upon a time during my studies we paid a visit to a meat processing factory. The sight of those huge metal rotating meat processor tubs filled with that greyish pink, sickly smelling mud forever cut my appetite for any form of processed meat products.

Simple white tofu is, at first sight, not so very inspiring for use in the kitchen, and it lacks taste. A recipe like this one shows that tofu can be a lot more than the simple marinate-in-soy-sauce-then-fry-in-hot-oil story.


  • 250 gr of white tofu of good quality
  • about 125 gr of carrots
  • about 125 gr of leeks
  • 15 gr of pine seeds or soaked cashew nuts
  • 3,5 tablespoons of olive oil
  • 3,5 tablespoons of soy sauce
  • 1 teaspoon of vegetal broth in powder (optional)
  • 5 tablespoons of water

In this example, carrots and leeks are being used, but in fact you can use any combination of vegetables to give the taste another twist. Consider aubergines, mushrooms, sweet potatoe, shiitake, pumpkin … let’s be creative!

Pre-heat your oven to 180 °C.

Steam cook or fry the finely cut vegetables in oil, adding some spices to your taste, such as cumin, mustard seeds or other flavour enhancers.

Put all other ingredients (tofu, oil, soy sauce, pine seeds and water) in your food processor and grind them all into a smooth mixture. Then, add the prepared veggies, either directly in the food processor for a fine texture, or in a separate bowl, with use of a fork, for a coarser texture. j

Put the mixture in a greased baking tray and bake for 35 to 40 minutes in the oven until the top layer turns golden brown. The result is a very tasty, spreadable, protein rich vegetable paté. Enjoy!

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