- 1 pound firm tofu
- 1/4 cup brown miso
- 1/3 cup roasted tahini
- 2 tablespoons minced onion
- 3 tablespoons minced carrot (optional)
- 3 tablespoons unsalted sunflower seeds
- Press tofu to remove excess water: Place tofu on a flat surface. Cover with a cutting board, and place an iron skillet or a similarly heavy object on top. Allow it to sit for about 30 minutes.
- Crumble tofu into a medium bowl. Mix in miso and tahini. If desired, stir in onion, carrot, and seeds. Refrigerate.