If you’re in the mood for something to nibble on before dinner, try these three sensational appetizer recipes using Tofutti!
- 1lb of fresh large mushrooms
- 4 oz Egg whites
- salt and pepper to taste
- teaspoon of oregano
- 4oz TOFUTTI BETTER THAN CREAM CHEESE®
- Cup matzo meal
Wash mushrooms and remove stems. Put stems in blender with Egg Watchers, Tofutti TOFUTTI BETTER THAN CREAM CHEESE®, salt, pepper and oregano. Add matzo meal. Fill mushroom caps Place in greased pan and bake at 350°F for 15 minutes.
Creamy Salsa Dip
- 1 Tbsp TOFUTTI BETTER THAN CREAM CHEESE®
- 1 Tbsp Chunky Salsa
- 9 Crackers
- 1/4 cup total carrot and celery sticks
Spread cream cheese spread onto small plate; top with salsa. Serve as a dip with crackers and vegetables.
- 12 jalapeño peppers, sliced in half lengthwise, tops and seeds removed
- 8 oz. TOFUTTI BETTER THAN CREAM CHEESE®
- 1 cup soy milk
- 1 cup flour
- 1 cup breadcrumbs
- oil for deep frying
Fill the jalapeño peppers with the TOFUTTI BETTER THAN CREAM CHEESE®. Put the soy milk and the flour into two separate bowls. Dip the stuffed jalapeño’s into the milk and then into the flour, making sure that they are well-coated. Allow the coated jalapeño’s to dry for about 10 minutes.
Dip the jalapeños into the soy milk again and roll them through the breadcrumbs. Allow them to dry then repeat the process to ensure that the entire surface of each jalapeño is coated.
In a large skillet or deep fryer, heat the oil to 370°F. Deep fry the jalapeños for about 3 minutes or until golden brown then transfer them to paper towels to drain.