8 SERVINGS DAIRY-FREE For correct consistency, use very firm tofu for this dish. If the tofu is soft, let it drain in a sieve in the refrigerator overnight before preparing the pate. In food processor or blender, combine garlic, oil, tofu, salt and pepper and process just until blended and smooth. Transfer mixture to bowl; cover and refrigerate until ready to serve. Just before serving, stir in olives and capers. Serve on a bed of lettuce with whole grain crackers. Garnish with lemon and fresh herb of choice. PER SERVING: 92 CAL.; 3G PROT.; 9G TOTAL FAT (1G SAT FAT); 1G CARB.; 0 CHOL.; 90MG SOD.; 0 FIBER. Recipe by: Vegetarian Times, November 1998, page 108
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|Serving Size: 1 Serving (602g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1969 (100%)|
|Amt Per Serving||% DV|
|Total Fat 219.7g||293 %|
|Saturated Fat 31.5g||158 %|
|Monounsaturated Fat 106.4g|
|Polyunsanturated Fat 71.7g|
|Cholesterol 0mg||0 %|
|Sodium 295.9mg||10 %|
|Potassium 77.8mg||2 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 5g|
|Protein 1.2g||2 %|
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Calories per serving: 1969
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