I like this kind of goopy beige stuff. It's not quite so goopy, actually.
10 oz tofu 3/4 cup peanut butter (I prefer creamy, but crunchy is ok.) 1 tablespoon tamari 2 tablespoons tahini 2 tablespoons lime juice (can substitute lemon, or cider vinegar) 2 tablespoons minced fresh ginger 2 garlic cloves, minced 0.5 teaspoon cayenne pepper.
(This needs the food processor. And it needs to sit after making it.) It's good as a dip, or on bread. It feels a lot more substantial than plain peanut butter.
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10 oz tofu
3/4 cup peanut butter (I prefer creamy, but crunchy is ok.)
1 tablespoon tamari
2 tablespoons tahini
2 tablespoons lime juice (can substitute lemon, or cider vinegar)
2 tablespoons minced fresh ginger
2 garlic cloves, minced
0.5 teaspoon cayenne pepper.
(This needs the food processor. And it needs to sit after making it.)
It's good as a dip, or on bread. It feels a lot more substantial than plain peanut butter.