Whipped Tofu
Growing up in Germany, a great many weekends would start with a slice of bread, covered generously with quark followed by a spoonful of homemade strawberry jam. Quark is a type of dairy product that is almost like a very mild fresh cheese, if you imagined it strained, smoothened and instantly refrigerated. Its cold, soft texture makes it a refreshing base that perfectly carries a layer of jam. Rarely a weekend went by with my dad skipping this tradition and so it has forever burnt itself into my nostalgia of childhood.
Ingredients
Whipped Tofu
- 300 g silken tofu
- 30 ml lemon juice (2 tbsp)
Whipped Miso & Sesame Tofu
- 1 tbsp white miso
- 1/4 tsp sesame oil
Instructions
- For the whipped tofu, line a sieve with cheesecloth and place it over a bowl. Add the tofu to the sieve and use the cheesecloth to squeeze out as much liquid as possible. The more liquid you remove, the thicker the whipped tofu will be.
- Add the strained tofu to the bowl of a food processor along with the lemon juice and 1/4 tsp salt and blend until smooth. You can eat it straightaway, but I like to pop it in the fridge and serve it cold.
- To make the whipped miso & sesame tofu, simply add both ingredients to the whipped tofu and blend again until combined. I like this to be a bit looser, almost the consistency of double cream, so either squeeze out less liquid at the first step or, if too late, just add a tbsp of water.
Notes
Try it: the whipped tofu works really well as a quark-style base with jam on a slice of sourdough.