• 1 pkg. tofu (approx. 400-450gms)
• 1 Tbsp. chickpea miso (or other light miso)
• 2 Tbsp. tahini
• 1 tsp. lemon juice
• 1 tsp. umeboshi puree
• 2 Tbsps. chopped fresh dill
• 2 Tbsps. chopped fresh basil (vary herbs to taste)

Blanch tofu in boiling water for several minutes. Drain thoroughly and squeeze out excess water on paper towels or clean tea towel.

Place in a bowl with other ingredients and mash thoroughly. You could also mix in a blender adding the fresh herbs afterwards, or blend half of the basil for a fresh green colour and add remainder afterwards. Let sit for a few hours for flavours to mingle. Great on chapattis, thinly sliced sourdough toast, mountain bread, crackers or rice cakes.