Pecan Pate


Rich flavours of toasted nuts and soy sauce in a nutritious spread.

Inspired by Outpost Co-op.

The great flavours in this vegan “meaty” spread are well balanced, and the texture can be adjusted as desired. This can be used as a meze dish to fit between the flavours of Hummus and Muhammara.

Makes three small ramekins.

This recipe contains the following types of ingredient: plants and fungi.


200 g
pecan nuts
small to medium red onion
3 cloves
200 g
firm tofu
15 ml
white wine vinegar
45 ml
light soy sauce
15 ml
Zaytoun FAIRTRADE olive oil
to taste
salt, ground black pepper, cayenne pepper



Roast the pecans on a baking tray in the oven at gas mark 4 (180 °C; 350 °F) until starting to turn darker, about 20 minutes.

Skin the onion and garlic and chop.

Juice the lemon discarding skin, pith, and pips.

Drain the tofu.


Put all of the ingredients except the spices in a food blender and pulse to a paste.

Adjust the seasoning with a pinch or two of cayenne and salt, and black pepper. After each addition, process to blend in the spices and then check the flavour.

For a more liquid texture add either a few teaspoons of water or oil.

Refrigerate until used.

To serve

Serve chilled with pitta bread or crackers.


For a lighter flavour and more Fairtrade replace the Pecan nuts with Traidcraft Fairtrade Walnuts.