Gingered Tofu Peanut Spread

This gingered tofu peanut butter spread is a no-cook, vegan sandwich filler that comes together in about 10 minutes with a blender and a fork. Firm tofu gets pureed with tamari into a smooth base, then natural peanut butter, fresh ginger, garlic, and lemon juice get beaten in for a spread that’s creamy, savory, and bright all at once.

Letting the mixture sit for 30 minutes at room temperature before serving lets the ginger and garlic bloom into the peanut butter and tofu. The flavors sharpen and meld in a way that freshly mixed doesn’t quite match.

It keeps for 3 to 5 days in the fridge, making it an easy meal prep for weekday lunches on bread, crackers, or cucumber slices.

Kitchen Tips

• Pat the tofu very dry before blending. Excess water thins the spread and makes it runny.
• Use natural-style peanut butter (just peanuts and salt) rather than sweetened brands. The added sugar clashes with the tamari and ginger.
• Mince the ginger and garlic finely before beating them in so you don’t get fibrous chunks in the spread.
• Adjust thickness with water, a tablespoon at a time. You want it spreadable, not pourable.

Variations

• Add a teaspoon of sriracha or chili garlic sauce for a spicy version.
• Swap peanut butter for almond butter or tahini for a nut-free option.
• Stir in chopped scallions and sesame seeds for extra texture and flavor.