1 Tbsp Bragg Organic Olive Oil
1 red onion, finely chop
½ lb mushrooms, slice
2 cups walnuts, toast
½ lb firm tofu, crumble
½ tsp Bragg Sprinkle
2 Tbsps Bragg Liquid Aminos
2 tsps nutritional yeast flakes
Cook the onions in olive oil in a large frying pan over medium heat, stirring, until translucent (about 6 minutes). Add
mushrooms, cover and cook for 3 minutes. Uncover and cook, stirring occasionally, until mushrooms have wilted, about 5 minutes. Then process in a blender and add remaining ingredients and process until smooth. Place in serving bowl, cover and refrigerate for at least 1 hour before serving. The paté keeps up to one day in the refrigerator. Makes 3 cups.
