So before I forget I am going to post the recipe for the Pepper Cream Cheese I was talking about the other day. It’s a really delicious spread which is good on a slice of bread, but also works great as a topping for tortillas, wraps and on pizza.
Red Pepper Cream Cheese
1 block of firm tofu (200g) crumbled
1 red pepper, roasted*
1 small red chili, chopped
2 teaspoons dark miso
juice of half a lime
2 cloves garlic, minced
1/4 cup Thai basil (regular or a mixture of both works well, too)
2 tablespoons water
1 pinch nutmeg
salt and pepper to taste
*preheat oven to 200°C /400°F, cut pepper into halves, place on a baking sheet lined with parchment paper, roast until skin turns black, transfer to a bowl and cover with a plate until cool. Peel off skin.
Place all the ingredients in a food processor and pulse until smooth.
I also made a second version using smoked tofu. I used this to make cream cheese rolls. Because I used smoked tofu these came out with a meaty taste. P called them Hot Dog Rolls. For the dough I used this recipe, rolled out the dough into a 20 x 30 cm rectangle , spread the cream cheese on top and rolled the dough into a log. Then I followed the instructions for shaping Finnish Cinnamon Rolls.
If you now want some cinnamon, try Susan’s Cinnamon Swirl Muffins. They are delicious! She said she found them a bit bland. I don’t, I totally love them. The only change I made was to substitute some silken tofu for the soy yoghurt and I used only a pinch of nutmeg.