Soybean Dip or Spread
This is a very good as a dip for fresh veggies, chips and toasted pita bread, but it’s especially good as a sandwich filling. This is adapted from my Mom’s non-vegan recipe (really, the only difference is we’ll be using tofu mayo instead of that cholesterol-laden egg stuff.)
2 cups cooked soy beans
1 onion, chopped
3 cloves of garlic
2 tsp dried parsley
1 tsp dried oregano
1 tbsp soy sauce
1/3 cup vegan mayonnaise
3 tbsp chopped pickle (either dill or sweet)
salt and pepper to taste
Sauté the onion, garlic and parsley in a little olive oil until tender. Mash soy beans in your food processor, add the remaining ingredients, and blend until smooth.