I have never had tofu but I was searching for a way to pack more protein into my diet. First thought about putting it in a smoothie but as I started blending it the first time with some peanut butter thought maybe a spread, it was THICK. This Power Nut Butter is good! My daughters like it too!
I have made it two ways, with peanut butter and with almond butter. They were both good but I prefer the creamy peanut butter version but both are good in different combos.
This recipe makes about a cup, 8 2TBSP servings.
¼ of a 14oz package of Firm Tofu drained (I used a firm organic tofu, next time I may try medium or medium/firm it may blend easier)
½ cup nut butter (I used PB& Co Smooth Operator for the peanut butter version and Whole Foods Fresh Ground Almond Butter for the almond butter version)
1 TBSP Organic Sucanat, Coconut Sugar or brown sugar (agave may be another option to try)
Drain and squeeze out moisture from the tofu and blend all ingredients together. I found using my Mini Cuisinart Food Processor worked best for me for making both types. A blender may work as well, my magic bullet didn’t work for the almond batch and it was very thick for the peanut butter batch.
For the sandwiches pictured I used Ezekiel 4:9 Sprouted Bread for both sandwiches. I made a Power Peanut Butter Blueberry Sandwich using about a handful of fresh blueberries and a Power Almond Butter Strawberry sandwich using 4-5 medium fresh strawberries sliced. Both variations are delicious with bananas.
