Cheesy Protein Spread
This yummy cheesy protein spread is so good you'll be using it on all your vegan sandwiches and even as a dip!
Servings: 6 (2.5 cups total)
Ingredients
- 1 (14-ounce) block of extra-firm tofu or firm tofu, pressed for 20 minutes
- 1 cup cooked or canned cannellini beans drained, rinsed, and dried well
- 1/3 cup nutritional yeast
- 3 tablespoons white miso paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt + more to taste
- 1/2 teaspoon of black pepper
- 1 large lemon, half of the zest + all of the juice
- 2 tablespoons plain, unsweetened nondairy milk + more to to thin
- For serving: whole-grain bread
- Suggested Toppings: salad greens, fresh herbs such as basil, seeds (hemp, pumpkin, sunflower), sliced cherry tomatoes, sliced avocado.
Instructions
- Press the tofu: Place the tofu on a cutting board lined with paper towels. Place more paper towels on top of the tofu and weight it down with a few heavy cookbooks or a heavy skillet filled with a few cans of beans. Let sit for 20 minutes.
- Zest the lemon and use half of it for the spread (reserve the rest for another use). Juice the entire lemon for the spread.
- Place all of the ingredients in food processor and blend until smooth, thick, and creamy. Taste for seasonings, adding more salt as needed.
- Lather the spread onto sliced bread and top as desired.
Nutrition
Calories: 106kcal | Carbohydrates: 12g | Protein: 11g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 564mg | Potassium: 277mg | Fiber: 4g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 2mg