• 3 slabs firm tofu (preferably one without much of a bite)
  • 10 oz porcini mushrooms (any mushrooms will do)
  • 3 small stalks of green onion, chopped finely
  • salt

Process the tofu in food processor or electric food chopper. Saute the mushrooms, sliced, in a minimal amount of water, as they will release their own water while cooking. Mix in the mushrooms and their water, continue to blend. Add the finely chopped green onions, and salt to taste. Blend a few seconds longer, and spread on dense whole wheat vegan bread, or pack into a crock and refrigerate for later use.

With pesto: Replace the green onion with 1 cup loosely packed basil and 1 clove garlic. The basil/garlic mix will have to be chopped or ground before adding it to the pate, because otherwise you will wind up with whole basil leaves in your pate!

With tarragon: Mmmmm! This is how I had it at the natural foods’ deli, where the version was nonvegan. Replace the green onion with 1 tbs. tarragon and 1 tbs. lowfat (here, soy) margarine. Continue to blend until do