Whipped Tofu

🥘 Ingredients

• garlic cloves 4
• extra-firm tofu 16-20 oz
• nutritional yeast ¼ cup
• extra virgin olive oil 3 tbsp
• large lemon 1
• white miso 1 ½ tbsp
• Kosher

1. 1

   Prepare: garlic cloves , extra-firm tofu , nutritional yeast , extra virgin olive oil , large lemon , white miso , Kosher salt and freshly cracked black pepper.
2. 2

   Add the garlic to a food processor and briefly blend until finely chopped.
3. 3

   Pat the tofu dry with a towel. Crumble it into the food processor. Add the nutritional yeast, olive oil, lemon zest plus 2 tbsp lemon juice, miso, 1 tsp kosher salt, and black pepper to taste.
4. 4

   Blend for a few minutes, periodically scraping down the sides, until smooth and whipped. For more richness, add an extra 1 tbsp olive oil; for more brightness, add an extra squeeze of lemon juice; for more savoriness, add more nutritional yeast; blend again. Season to taste with more salt and pepper.
5. 5

   Transfer to a sealed, labeled jar or airtight container, and refrigerate for up to 1 week.