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As you travel along your plant-based path, cleansing your palette of fatty, overly salty, and cloyingly sweet foods, your taste buds reawaken! And one of the loveliest ways to relish the subtle depth of flavors that vegetables and mushrooms provide is to make a pâté! Use it as a spread, dip, or a filling for stuffed pastas, dumplings and savory pastries. Here are three variations, each with its own unique flavor profile, enhanced with complementary herbs and spices.


Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Veggie Pâtés


Prep time 30 minutes                    Each makes 1 cup of pâté





1 cup firm tofu, pressed

1 Tablespoon English walnuts, finely chopped (optional)

3-4 teaspoons ground dry porcini, morel or a medley of dried mushroom varieties

1 Tablespoon granulated garlic

½ teaspoon fresh nepitella or thyme leaves

½ teaspoon sea salt, or to taste (optional)

Several grinds black pepper

1/8 teaspoon asafoetida (a.k.a.hing, found online or at an South Asian grocery)

1 teaspoon white miso

2 teaspoons nutritional yeast



1 cup firm tofu, pressed

1 Tablespoon pine nuts, finely chopped (optional)

2 cups basil leaves, pressed

1 head dry roasted garlic, peeled (baked at 375°F for 30 minutes)

3 Tablespoons nutritional yeast

½ teaspoon sea salt, or to taste (optional)

¼ teaspoon black pepper, freshly ground

1 Tablespoon lemon juice



1 cup firm tofu, pressed

1 Tablespoon hazelnuts or almonds, finely chopped (optional)

2 cups cherry tomatoes, halved and baked with 1 Tablespoon thyme leaves at 375°F for 30 minutes or until partially dehydrated

1 Tablespoon dehydrated onion flakes

1 Tablespoon capers

2 Tablespoons kalamata, gaeta or niçoise olives, pitted

¼ teaspoon nori, ground

1/8 teaspoon red pepper flakes, cayenne or chipotle powder, to taste

Pinch of sea salt or to taste (optional)



Drain and wrap block of tofu in multiple layers of paper towel. Cover with a plate and a 3-lb. weight (e.g. a bowl filled with water) for 30 minutes, pouring off the liquid and replacing paper towels as needed.


In a food processor, combine all ingredients except tofu. Pulse to desired texture. Add tofu and pulse a few times for a coarse texture.  Correct seasonings as needed.


Refrigerate to firm up for 30 minutes. Remove, press into forms or shape as desired.


To serve, roll in chopped herbs, or coarsely ground pink or Szechuan peppercorns, or garnish with microgreens and fresh edible flower petals.


Veggie Pâtés