This recipe is from Martha Johnson, chef at New York's Whole Foods organic market in SoHo.
Ingredients
8 oz. tofu cake
1 tbsp. white or brown rice miso
4 tbsp. tahini
2 tbsp. lemon juice
1 cup broccoli sprouts
10 slices toasted whole grain bread
Preparation
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 in a covered jar.
Whole Foods Market, New York
