1(14-ounce) block of extra-firm tofu or firm tofu, pressed for 20 minutes
1cupcooked or canned cannellini beansdrained, rinsed, and dried well
3tablespoonswhite miso paste
1teaspoonkosher salt + more to taste
1/2teaspoonof black pepper
1large lemon,half of the zest + all of the juice
2tablespoonsplain,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.
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.