Mash the smoked tofu with a fork or grate it coarsely until it forms small pieces. Finely dice the cornichons and snip the chives into thin rings.
Mix the smoked tofu thoroughly with the soya yoghurt, mustard, cornichons and paprika in a bowl. The mixture should be creamy but still a little chunky.
Fold in the chives and season the spread to taste with salt and pepper. Leave to stand briefly so the flavours come together.
Slice the spelt bread and toast it lightly if you like. This gives the spread more contrast.
Keep the spread chilled until serving. Leftovers keep well for a few days in a sealed container in the fridge.
Spread on the spelt bread and serve straight away. A little extra chives on top works well.
Good to know
A spread like this rescues snack time when it needs to be quick but should still taste of something. Savoury, creamy and pleasantly fresh.
Swaps
Soya yoghurt → unsweetened lupin yoghurt (similar protein content, if you want to avoid soya); spelt bread → rye bread (usually more fibre); cornichons → finely diced gherkins without added sugar (often a little milder in flavour); mustard → white almond butter plus a little vinegar (much milder; contains tree nuts)
Allergens
Contains soya, mustard and gluten; generally suitable for children if the mustard is used sparingly, and usually fine in pregnancy with fresh, hygienically stored ingredients.
