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By Laura Moore (Published: Jan 1, 2003)

Directions:

1)Pour the oil into a medium size frying pan and place over high heat.
2)Add the carrots and onions, and braise until evenly browned, approximately 4-5 minutes. Every minute or so, lift the pan above the burner and jiggle back and forth then flip the vegetables a bit forward, then back in a quick motion, thus rotating them in the hot oil.
3)While the vegetables are searing in oil, grind the sunflower seeds in a food processor or blender.
4)Drain water from tofu, break into pieces and add to the blender with the ground sunflower seeds. Blend until smooth, then turn out into a medium size mixing bowl.
5)Add the tamari, dill, and black pepper, and set aside.Once the vegetables are braised and evenly browned in the olive oil, pour them into the same blender and puree until smooth, about 2-3 minutes. Stop the blender, and scrape down the sides at least once during blending. Add this mixture to the tofu and sunflower seed puree in the mixing bowl, and use a sturdy spoon to stir until evenly blended.
6)Cut wax paper to fit the bottom and sides of a regular size loaf pan. Lightly grease the pan, then line with wax paper. The liner ensures the pate will easily slip out of pan once cooled. Spoon the pate batter into pan, using your fingers to press it evenly into the corners. Pat the surface smooth, then sprinkle with paprika.
7)Place into a 350 degree oven and bake for 30-35 minutes, or until surface is browned and firm in the center. Once center is firm, remove pate from oven and allow to cool for 15 minutes before removing from pan.