Pack 1/2 cup of this spread with some whole-grain crackers or baguette slices, or stuff it into a pita with mixed baby lettuce leaves and cucumber slices for a lunch you can nibble on at your desk.
- 1 7-oz. pkg. firm tofu, drained
- 4 oz. frozen chopped spinach, thawed and drained (about 1 cup)
- 1/4 cup fresh basil
- 2 cloves garlic
- 1/2 13.75-oz. can artichoke hearts, rinsed and drained
- 1 Tbs. lemon juice
Place tofu between paper towels to absorb any extra water, and set aside. Pulse spinach, basil and garlic in bowl of food processor. Add tofu, artichoke hearts and lemon juice, and pulse until ingredients are coarsely chopped. Season with salt and pepper, and refrigerate until ready to serve.
- Calories: 79
- Carbohydrate Content: 9 g
- Fat Content: 2 g
- Fiber Content: 3 g
- Protein Content: 8 g
- Sodium Content: 334 mg
- Sugar Content: 2 g