{"id":15651,"date":"2017-09-25T14:43:46","date_gmt":"2017-09-25T12:43:46","guid":{"rendered":"https:\/\/biobrots.cat\/tofu-and-miso-pate\/"},"modified":"2017-09-25T14:43:46","modified_gmt":"2017-09-25T12:43:46","slug":"tofu-and-miso-pate","status":"publish","type":"post","link":"https:\/\/biobrots.cat\/en\/tofu-and-miso-pate\/","title":{"rendered":"Tofu and miso pate"},"content":{"rendered":"<p>Ingredients:<\/p>\n<p>\u2022 1 packet of smoked tofu<br \/>\n\u2022 5 peeled walnuts<br \/>\n\u2022 3 spoons of virgin olive oil<br \/>\n\u2022 1 teaspoon of Tamari<br \/>\n\u2022 1 teaspoon of Kome Miso in 50 ml warm water<\/p>\n<p>Preparation:<br \/>\nCut the tofu into cubes and saute it in a pan for 10 minutes over low heat, covered. In the last 5 minutes, add the Tamari and raise the heat to medium without covering. Add all the ingredients to a bowl and grind them until you get a pate texture.<\/p>\n<p>Optional: 1 teaspoon of vegetable milk cream can be added to achieve a creamier texture.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: \u2022 1 packet of smoked tofu \u2022 5 peeled walnuts \u2022 3 spoons of virgin olive oil \u2022 1 teaspoon of Tamari \u2022 1 teaspoon of Kome Miso in 50 ml warm water Preparation: Cut the tofu into cubes and saute it in a pan for 10 minutes over low heat, covered. In the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":15120,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[106],"tags":[],"class_list":["post-15651","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-and-tips"],"_links":{"self":[{"href":"https:\/\/biobrots.cat\/en\/wp-json\/wp\/v2\/posts\/15651","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/biobrots.cat\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/biobrots.cat\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/biobrots.cat\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/biobrots.cat\/en\/wp-json\/wp\/v2\/comments?post=15651"}],"version-history":[{"count":0,"href":"https:\/\/biobrots.cat\/en\/wp-json\/wp\/v2\/posts\/15651\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/biobrots.cat\/en\/wp-json\/wp\/v2\/media\/15120"}],"wp:attachment":[{"href":"https:\/\/biobrots.cat\/en\/wp-json\/wp\/v2\/media?parent=15651"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/biobrots.cat\/en\/wp-json\/wp\/v2\/categories?post=15651"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/biobrots.cat\/en\/wp-json\/wp\/v2\/tags?post=15651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}