Easter Sunday is a festive holiday in Poland. It is also a national public holiday. There are so many traditional Easter foods such as ‘Babka’ (Grandmother Cake), ‘Mazurek’, Cheesecake or Pâté, which is a mixture of cooked ground meat and fat. This year, I decided to make my own, Vegan Pâté. I’ve received few kilos of tofu from Polish company ‘Polsoja’, that asked me to prepare some vegan recipes. So, here it is. Delicious, flavorful and aromatic tofu and quinoa pâté.
- 360 g tofu,
- 2 cups cooked quinoa,
- 1 medium-size onion,
- 3/4 cup grated carrot,
- 1 grated parsley,
- 2 garlic cloves, mashed,
- canola oil,
- 2,5 tbs soy sauce,
- 3-4 tbs flaxseed,
- 1/2 cup hot water,
- 90 ml pumpkin seed oil,
- 150 g dried plums,
- 1 tsp dry parsley,
- 1 tsp dry oregano,
- 1 tsp dry rosemary,
- 1 tsp dry lovage,
- 1 tsp dry basil
1. Preheat the oven to 356°F (180°C).
2. Heat canola oil in a large skillet over medium high heat.
3. Peel and chop the onion, add to the pan, cook for 3 minutes.
4. Add carrot, parsley and garlic. Cook for another 5-7 minutes.
5. Add the water to a small bowl or cup. Add the flax seeds and mix together. Let it sit for about 10 minutes so it develops a gelatinous texture.
6. Drain tofu and add it to your mixing bowl. Blend until smooth.
7. Add flax seeds, pumpkin seed oil, quinoa and vegetables.
8. Season with herbs, salt, pepper and spices. Whiz to a smooth pate.
9. Add plums and stir into the batter.
10. Spoon into the prepared 8-inch tin and smooth the surface with a spoon.
11. Bake in preheated oven for about an hour.