Although this spread is ideal for crusty bread, it also makes a wonderful stuffing for pasta shells. It’s incredibly simple to make: just put all of the ingredients into a blender or food processor.
1/2 block extra-firm tofu (about 170g), crumbled
1 cup toasted pine nuts or raw macadamia nuts
1 cup spinach leaves, tightly packed
Large bunch basil
Juice 1/2 lemon
2 tsp white or yellow miso
1/4 cup nutritional yeast
1 tsp sea salt, or to taste
Pulse all of the ingredients in a food processor or blender, stopping occasionally to scrape down the sides if necessary. Don’t overprocess; you want the finished product to have some depth of texture from the nuts.