200 g Wheaty VEGANSLICES Smoked
120 g black olives (no stones)
1 tbsp mustard
100 g capers
150 ml olive oil
2 stems of savory

For the tofu & cream cheese mix:

50 g tofu
50 g soya yoghurt (plain)
2 tbsp lemon juice
½ clove of garlic
salt, pepper, chilli

Wheaty tapenade

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.