Before I do however, I have a suggestion to replace the feta. I see that you use tofu, so I’ll share a little trick I learned.
Crumble tofu so it looks about how crumbled feta would look. I happened to have a firm tofu with herbs in it so it looked very nice. If you used a very soft tofu, it might be too fragile to crumble. But you could try, and maybe it would have a “meltier” consistency in the finished product.
Take a flatish container with a good leak-proof lid. Add enough water to cover the bottom about 1/4-1/2″ deep. Add 1 Tbsp. vinegar. Then dissolve enough salt so that it tastes way too salty. Place the crumbled tofu in this solution and let sit at room temperature for as long as you can. Or, if you can think that far ahead, put it in the fridge the night before. If the container has a leak-proof lid, you can turn it over once in awhile to make sure all of the tofu gets immersed in the solution. If you’re just using an open container, then gently lift and turn the tofu over with a pancake turner. Once it has soaked in that you can drain it and if you wish you can rinse it a bit. But salty is feta’s distinctive characteristic, so you might not want to rinse. I kept leftover tofu in the solution in the fridge for use in salads during the week.
We all know not to eat a lot of salt, but a little now and then as a “garnish” might be acceptable. This ends up to be no more than pickles, olives or sauerkraut – OR feta would contain.
Enjoy.

If you can’t find what you’re looking for on the site, you can add your own in–just find the nutritional info from “thecaloriecounter.com” (good for generic items like carrots) or “calorie-count.com” (good for brand name items) or go to the product’s website (obviously) or grab the product itself (even more obviously..) and put it in! Ta-da!

Just be a member and put it in as what you ate “today” and it adds it all up–you unfortunately can’t use the “recipe” tool without paying.. but its really the same thing I bet; it probably just divides it by the servings automatically.

Johanna,
I think this is the only baked pate I’ve ever made as well. But it seems to work in this case.

Mihl,
I think this would be a good alternative if you’re watching the fat. It’s very light in texture–as I said, almost like a carrot custard.

Amanda,
Thank you so much for the nutritional info! I had a feeling this was pretty low cal, given the ingredients. Whew! Now I don’t feel too bad about having so much of it for breakfast (though can’t say the same for the bread. . .). I’m not sure it would work as a dip, since it’s basically solid (about the density of a firm silken tofu, with a little texture). If you stirred it vigorously once it was cold, then I think you could dip into it. Just wondering: what program do you use for the analysis? Is it online? I’ve used NATS before (http://nat.crgq.com/mainnat.html) but not other ones.

When made with 1 pkg light firm morinu silken tofu, divided into 10 servings:

55.3 calories, 3.1g fat, 209mg sodium (8.7%), 4.6g carbs (0.9g sugars, 0.2g fiber), 2.4g protein

Not bad at all! Just watch out for that sodium! For the record its virtually all from the miso, so if you’re really sodium-sensitive, maybe work on tweaking that.

Since I haven’t made it yet, would it work well as a veg dip? I love my veg and dips…

happyherbivore,
Thanks so much for your comment, and for visiting the blog! I loved the rhyme, too, but didn’t dare put it in the title . I was quite intrigued when I first saw the recipe, too. . .definitely worth a try.

Mansi,
So glad you like the recipe! Always fun to take part in WBB. . .especially since breakfast/brunch is my favorite meal .

Ann,
Thanks so much for your comment, and for visiting my blog! I have no doubt you’ll find many more versions of your bread floating around the blogs. . . it’s just too delicious to ignore. And yes, I just HAD to try it out!!