Sandwich Spreads: Spicy Tofu Pate

Directions

1. Mash tofu in a large bowl. Add in remaining ingredients, mix well with fork or possibly by hand. Pack into small oiled casserole dish; cover with two or possibly three paper towels. Steam 25 to 35 min on a rack inside a covered pot with water on stove or possibly in a pan of water in the oven at 375 degrees.
2. Top will brown slightly. Cold before removing from dish. Steaming blends flavors. Stores up to two weeks in fridge.
3. Makes 2.5 c..
4. JTK's notes: I accidently used wheat bran instead of germ, and it still worked (kind of dry, though). I made this in a 2-quart. porcelain souffle dish, that it filled approx. 2/3. I didn't have savory so I substituted fresh thyme. As usual, I added more garlic & warm sauce.
5. Mash tofu very well, or possibly you will have lots of tofu lumps - I think I might try blending this in the food processor next time, to avoid this problem. This was sufficient for maybe 4 days of lunches for me (pate on 4-5 Wasa breads/rice cakes per day).