Jalapeno Tofu & Egg Pate

• 12 cup firm tofu
• 5 large eggs (hard boiled and peeled)
• 2 teaspoons prepared yellow mustard
• 2 tablespoons extra virgin olive oil
• 1 12 teaspoons canned jalapeno peppers (no juice)
• 12 teaspoon canned garlic (or the kind in jar)
• 12 teaspoon lime juice
• 34 teaspoon salt
• 18 teaspoon black pepper
• 1 -2 tablespoon water

1. Put all ingredients in food processor (I use my mini-processor for this).
2. Blend/Chop until smooth and creamy.
3. Should be about as thick as mayonnaise or just a little thinner.
4. Refrigerate for at least one hour before serving.
5. Actually tastes better the next day when flavors have blended well and mixture firms up a bit.

firm tofu, eggs, yellow mustard, extra virgin olive oil, peppers, garlic, lime juice, salt, black pepper, water

Taken from www.food.com/recipe/jalapeno-tofu-egg-pate-224460 (may not work)