[[ recipeID=recipe-8lbpq8uy8, title=Vegan Tofu Peanut Butter with Miso ]]

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.


Vegan Tofu Peanut Butter with Miso Paste

PLANT-BASED | DAIRY FREE | OIL FREE | QUICK & EASY

Pump up your peanut butter with tofu and our Miso Master miso paste. This recipe is great as a spread for a PB & J, dipping vegetables or fruit, and even on top of a waffle. Great for fitness enthusiasts and health conscious eaters who don't want to sacrifice taste.

Want more ways to use miso paste? Learn about it in our article, How to Use Miso Paste: The Definitive Guide.

Servings: 32 Tablespoons

  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 mins

Ingredients

Instructions

Ingredients

Fit Foodie Modifications

  • ½ cup Creamy Natural Peanut Butter (reduced amount)
  • 1 cup Soy or Almond Milk
  • 1 scoop Vegan Chocolate or Peanut Butter Protein Powder (added)
  • 120 grams Powdered Peanut Butter (added)

Instructions

Fit Foodie Version

  1. If you are doing the Fit Foodie version use the measurements for soy milk and peanut butter below the Fit Foodie heading. Add the extra ingredients (protein powder and powdered peanut butter) as well.

All Versions

  1. Add crumbled tofu, soy milk, lime juice, tamari, ginger and miso to a food processor and blend until creamy and well incorporated.
  2. Add peanut butter and taste to adjust to your preference. Include additional ingredients if you are doing the Fit Foodie Version.
  3. Top with chopped peanuts.

Notes

Lasts 14 days or more depending on the expiration date of your ingredients, especially the tofu.