Creamy Whipped Tofu

My Creamy Whipped Tofu has become a staple at all of my private events. I use it as a dip for crudités and crackers, or as a base sauce for sautéed vegetables. The secret ingredient behind its rich flavor and velvety texture is west~bourne’s extra virgin avocado oil.

Ingredients: 

1 block (14 oz / 400 g) block firm tofu, padded try with a paper towel

1 garlic clove 

1 tsp kosher salt 

1 Tbsp miso paste 

2 Tbsp rice vinegar 

2 Tbsp extra virgin avocado oil, west~bourne 

Instructions:

Using your hands, crumble the tofu into small, chunky pieces into the bowl of a food processor. Using a microplane, grate the garlic in with the tofu. Add the rice vinegar and miso and season with salt. Blend until smooth, 3 to 5 minutes. While it’s blending, stream in the avocado oil. Transfer the whipped tofu to an airtight container and refrigerate for up to 2 weeks.