Source: Enlitened Kosher Cooking by Nechama Cohen

Creamy mixture of chicken livers and tofu.

Servings

1 medium onions , peeled and sliced
3 medium garlic cloves , peeled and minced
1 tbsp olive oil
1 cooking spray
4 Chicken, liver, average, raw , broiled and halved
2 oz soft tofu , cut into chunks
1 tbsp paprika
1 pinch salt and pepper
0.25 cup low fat unsalted chicken broth , divided (up to 1/2 cup)

1 Saute onions in olive oil and cooking spray coated skillet over medium heat.
2 Cook until the onions start to brown, stirring occasionally. Add garlic and water. The mixture will start to brown.
3 Add chicken livers and tofu. Sprinkle with seasoning and mix well.
4 Add most of the chicken broth and simmer for 5 minutes, stirring occasionally with a wooden spoon.
5 Blend in food processor until desired consistency.
6 If you like a smooth pate, blend until soft, scraping down the sides occasionally. If you like it chunky, pulse briefly. If mixture is too thick, add more chicken broth.