You can serve this whipped tofu anywhere you’d use ricotta or another spreadable cheese.
, brightened by a sprinkling of pomegranate seeds. But it was the whipped tofu of which I couldn’t stop myself from going back for another spoonful.
I could’ve sworn it was ricotta or feta, but I was grateful to chef Edward Kim, who shares my intolerance for dairy, that it was tofu. Kim wanted something creamy for the dish, but also wanted it to be totally vegan. The result is a satisfying yet light swoosh, and it’s easy enough to recreate at home.into a blender or food processor. AddBlend, scraping down as needed, until you reach a creamy, silky consistency, 1–2 minutes.
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