Teavurst / Vegan meat-teaspread

Good luck there gives the radio and the newspaper. As every half year time changes eather into winter or summertime and mostly I got reminded by the radio the day before or on the day itself, when I look at my alarmclock (changing time automatically) and as most everytime I jump out of bed immediatly. Cause when it changes to summertime we are loosing one hour of time on that day. 

AND we had such good weather - I didn't wanna miss that!

After being outside for a walk, I made a quick and very easy tofuspread for my next snack or sandwich. (The tofu had to be made)

I found the recipe in one of my Tofu-Cookbooks. It immediatly caught my eyes and straight went into the kitchen. I was really astonished how great it tasted. Smoky, spicy etc. You wouldn't make a difference between this one and the "really meaty"-one!! My brother in law - defenetly not vegan - really liked it, when they came over and I served a small snack...... Good requirement!

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Here's a Translation if you can't imagine what a teavurst (spread) is.


Translation from Wikipedia:

"Teewurst is a German sausage made from two parts of raw pork (and sometimes beef)^[1] and one part bacon, which are minced, seasoned and packed in casings (mostly porous artificial casings) before being smoked over beech wood. The sausage then has to mature for seven to ten days in order to develop its typical taste. Teewurst contains 30 to 40 percent fat, which makes it particularly easy to spread.

Teewurst was invented in Pomerania, probably in the small Baltic town of Rügenwalde (now Darłowo in Poland), in the middle of the 19th century. The name, which means tea sausage, is said to derive from the habit of serving sandwiches at teatime".

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Tofu-teavurst (spreadable sausage)

Time: 15 min 
Resting time: overnight or for at least 2 h 

Ingredients: 
1 block smoked tofu (about 200-250g) 
1 onion, chopped 
1 knob of garlic, chopped 
2 tbsp oil 
5 Tbsp. Soy Cream 
2 tablespoons of tomato paste 
2 tablespoons soy sauce 
2 tsp paprika powder, sweetened 
1/2 tsp paprika powder, spicy
1/2 tsp white pepper 
1/2 tsp cayenne pepper (optional or instead of the spicy pepper ) 
1 1/2 tsp salt 
1 tsp instant broth 
1 tsp sugar or Agavenectar 
2-3 El Chive 

Preparation 
Fry in oil onion and garlic golden brown. Allow to cool. Meanwhile cut the tofu into cubes, place in a bowl and add the spices except for the chives. 

Add the cooled onions to the bowl and puree all. Maybe you have to add some water for creaminess.

At the end stir under the chopped chives.

Give into a well-closing container and let it sit overnight in the refrigerator.

Enjoy a really good and meat-tasty-spread on your favorite bread or in your next sandwich. 


Note: 
mine lasted not long as it was so good and fast eaten. But it will be good for at least one week, kept well cooled.