This pate is high in protein from the edamame and tofu. Bright and appealing, it works brilliantly on crackers or bread, or served as a dip with crudité.
Ingredients (makes 20 servings as snacks/canapes):
500g shelled edamame beans (available in the frozen section in the supermarket)
300g drained silken tofu (available in the Thai cooking section in the supermarket)
Juice of 1.5 lime
1 green or red chilli
1 clove of crushed garlic
1.5 tablespoons tamari (wheat and gluten free soy sauce - available in the Thai cooking section in most supermarkets and health food shops)
Salt to taste
Directions:
1. Defrost edamame beans, empty into food processor
2. Add lime juice, tofu, chilli, tamari and garlic
3. Blend and serve on rice crackers, or as a dip with crudité
