Buttery Spread

2 ounces or 60 g. (I weighed it; 1/6 box) aseptically-packaged firm-silken Japanese style tofu (I used Mori-Nu)

1/3 cup (80 ml.) refined (ie, tasteless) organic coconut oil (I used Omega Nutrition)

generous pinch or two turmeric

1/2 tsp. (2.5 ml.) nutritional yeast, or a touch more, to taste

1/2-3/4 tsp. (2.5-4 ml.) sea salt, to taste

tiny pinch paprika

In a food processor (I used a miniature-sized one; a regular size or even hand blender would probably work for this, too), whir the tofu to break it up. Melt the coconut oil and add it to the tofu mixture along with remaining ingredients; process to blend. It may look curdled and like it’s too soft; this is as it should be. Scrape down the sides and blend again, until the mixture emulsifies and you have a smooth, buttery spread. You can melt this on toast, spread it on bread, or spread in a thin layer and refrigerate until cold, then cut into squares for pats of “butter” (see photo, below). Store in airtight container for up to one week (I’m guessing you could freeze it longer). Makes about 1/2 cup (120 ml.)

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