Kale Tofu Spread

A creamy and nutrient-packed kale and tofu spread that's perfect for bread, crackers, or as a flavorful addition to soups and stews.

Portions:8

Preparation Time: 10

Cooking Time:10

▢ 12 ounces 340 g kale, stems and ribs removed, torn into small pieces, thoroughly cleaned, and spun dry
▢ 2 cloves garlic grated
▢ Juice of ½ lemon about 1 tablespoon [15 ml]
▢ 1 teaspoon ume plum vinegar or fine sea salt
▢ 14 ounces 397 g soft tofu, drained and simmered (Bring water to a boil in a medium-size saucepan, add tofu, and simmer for 5 minutes. Drain well.)
▢ ¼ cup 30 g nutritional yeast
▢ ¼ cup 64 g tahini or natural peanut butter
▢ Zest of ½ lemon about 1 teaspoon
▢ 2 teaspoons white miso

Place the kale, garlic, and lemon juice in a large-size saucepan.
Cook over medium heat until the kale leaves are wilted and the liquid has evaporated, about 4 minutes.
Transfer the cooked kale mixture to a food processor, using tongs to avoid grabbing any excess liquid.
Pulse a few times to break down the kale.
Add the vinegar (or sea salt), simmered tofu, nutritional yeast, tahini (or peanut butter), lemon zest, and miso to the food processor.
Process until smooth, stopping to scrape down the sides of the food processor as needed.
Serve chilled.