Ingredients
- 8 ounces tofu cake
- 1 cup broccoli sprouts
- 4 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon rice miso (white)
- 10 slices bread (toasted whole grain)
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.
