Here is the scientists' recipe for Immortal Pate, based on traditional
Okinawan cooking:

450-g (16-oz) piece firm tofu, light

125 ml (½ cup) minced fresh mushrooms

1 garlic clove, minced

2 ml (½ tsp) fresh lemon juice

15 ml (1 tbsp) white miso

5 ml (1 tsp) prepared mustard

30 ml (2 tbsp) arrowroot powder

60 ml (¼ cup) minced cucumber

Squeeze excess water from tofu. Spray skillet with nonstick canola spray 
and saute mushrooms and garlic over medium heat for four minutes. Add 
lemon juice and remove from heat.

Combine tofu, miso, mustard, arrowroot powder, cucumber and mushroom 
mixture in a mixing bowl. Mash smooth. Press mixture into bread or small 
cake pan and refrigerate overnight.

Slice, serve with whole wheat crackers or whole wheat bread.


Serves four (59 calories per serving).