Ingredients
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1 pound firm tofu
1/4 cup brown miso
1/3 cup roasted tahini
2 tablespoons minced onion
3 tablespoons minced carrot (optional)
3 tablespoons unsalted sunflower seeds
Preparation
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Press tofu to remove excess water: Place tofu on a flat surface. Cover with a cutting board, and place an iron skillet or a similarly heavy object on top. Allow it to sit for about 30 minutes.
Crumble tofu into a medium bowl. Mix in miso and tahini. If desired, stir in onion, carrot, and seeds. Refrigerate.
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