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200 g Wheaty VEGANSLICES Smoked120 g black olives (no stones)1 tbsp mustard100 g capers150 ml olive oil2 stems of savory
For the tofu & cream cheese mix:
50 g tofu50 g soya yoghurt (plain)2 tbsp lemon juice½ clove of garlicsalt, pepper, chilli
Mix all the ingredients for the cream cheese with a hand blender.
Add the olives, capers and VEGANSLICES, then puree once again. Fold in the olive oil and store in a cool place.
Garnish with savory and toasted slices of baguette.