Chive Tofu Schmear

🥘 Ingredients

• extra-firm tofu 1
• extra virgin olive oil 2 tbsp
• refined coconut oil 1 tbsp
• lemon juice 2-2.5 tbsp
• apple cider vinegar or white vinegar 1 tbsp
• white miso 1 tbsp
• fine sea salt 1 tsp
• onion powder ½ tsp
• Freshly
• minced fresh chives or scallions 2 tbsp

1. 1

   Prepare: extra-firm tofu , extra virgin olive oil , refined coconut oil , lemon juice , apple cider vinegar or white vinegar , white miso , fine sea salt , onion powder , Freshly cracked black pepper, minced fresh chives or scallions .
2. 2

   Break the block of tofu into 6-8 chunks. Take a chunk in each hand and gently squeeze out as much water as possible, pressing firmly enough to release moisture without crushing the tofu. Repeat until all the pieces are squeezed. Alternatively, press the tofu with a heavy cookbook for 10-15 minutes (don’t break the tofu into chunks first). Then break the tofu into smaller chunks about ½ inch (1.3 cm) wide (about the size of a large blueberry).
3. 3

   In a small-capacity high-speed blender (see Note 2), add the tofu, olive oil, coconut oil, 2 tbsp lemon juice, apple cider vinegar, miso, sea salt, and onion powder. Blend until completely smooth and creamy, scraping down the sides as needed and using a blender tamper if you have one.
4. 4

   Taste, adding more lemon juice as needed (or more miso or salt). Stir in a few twists of black pepper and the chives.
5. 5

   You can use this immediately, or label and refrigerate in an airtight container for up to 4 days (it will thicken slightly).