Mushroom, Tofu and Nut Pate

Mushroom, Tofu and Nut Pate

Quick and easy to make. Store in an airtight container as an anytime snack. Full or protein and flavour.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 8


  • 200 g silken tofu
  • 50 g raw cashews
  • 700 g closed cup mushrooms wiped
  • 2 cloves garlic crushed
  • 1 tsp thyme
  • 1/2 tsp cayenne pepper
  • 1/2 tsp allspice
  • salt and pepper
  • 3 tbs olive oil


  • Heat the olive oil until medium to hot. Fry the cashews until lightly browned all over. Remove with a slotted spoon and set aside.
  • Fry the mushrooms until the juices start to run and add the garlic, allspice, thyme and cayenne. Cook for about 10 minutes until really soft.
  • Process the nuts until finely chopped. Pour into a small bowl to set aside.
  • Process the mushroom mixture until finely chopped. Add the tofu and process until smooth. Add the nuts back in, season well, process again and then pour into a serving dish or lidded container. Chill until needed.

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