8 ounces tofu cake
1 tablespoon white rice miso — or brown rice miso
4 tablespoons tahini
2 tablespoons lemon juice
1 cup broccoli sprouts
10 slices toasted whole grain bread
In a small bowl, mash the tofu, miso, tahini and lemon juice together with a fork until thoroughly mixed. Lightly chop sprouts, then fold into tofu mixture . Spread thickly on toast. Top with extra broccoli sprouts. Keep refrigerated i n a covered jar.
Martha Johnson Whole Foods Market, New York January 1998
MC formatted by Barb at Possum Kingdom using MC Buster & SNT
Notes: This recipe is from Martha Johnson, chef at New York’s Whole Foods organic market in SoHo.
Converted by MC_Buster.