MoFo Tofu

I’m not really into proteins other than beans, tempeh or tofu anymore: seitan & I have been in a tumultuous relationship for quite some time now.
But I still brake for sandwiches built from homemade cold cuts with raspberry miso spread, spinach and hazelnuts.

I use the miso spread anywhere mayo or sour cream are called for. Not that it’s necessarily the exact replica for either one, but that hasn’t been an issue so far.
It’s not low fat, soy free or whatever, but I’m not eating low fat, soy free or whatever so it works out well in the end.
I usually just triple the recipe in order to slay the full 12-ounce package of silken tofu.

If you’d rather not use silken tofu, I do believe a water/cashew combo would work well in its place here, if you manage to blend the whole thing into silky oblivion.
I don’t have the equipment to make it as smooth as I like, plus I’m not so fond of cashew-based stuff (I know, sacrilegious) but if you do/are, give it a try if you’d like.
Just soak your nuts for a few hours, drain them, rinse them, blend them with just enough water to create the same consistency as firm silken tofu and POOF. You’re almost done.

For the basic miso spread:
4 ounces (113 g) firm silken tofu
3 tablespoons (24 g) white miso (I adore this one)
3 tablespoons (45 ml) olive oil
3 tablespoons (45 ml) white balsamic vinegar
1/2 teaspoon ground black pepper, to taste
Smoked sea salt, to taste
1 clove garlic, peeled

To make the spread: Blend all the ingredients together. Store in an airtight container and chill until ready to serve.
Keeps well for up to 4 days.

Yield: 1 cup (240 g) spread

For the raspberry spread:
1/4 cup (47 g) frozen raspberries, thawed and drained
1/2 cup (120 g) basic miso spread
1 1/2 teaspoons minced shallot
Generous 1/4 teaspoon fresh thyme leaves, chopped

To make the spread: Combine all the ingredients in a small bowl, making sure that no large pieces of raspberries are left.
Use immediately, or store in an airtight container for up to 4 days.

Yield: 2/3 cup (165 g) spread