Fish-Free Smoked Salmon Dip

1 12-Ounce Package Extra-Firm Silken Tofu

3 Tablespoons Tahini

2 Tablespoons Rice Vinegar

1 Tablespoon Olive Oil

1 Tablespoon White Miso Paste

1 Tablespoon Nutritional Yeast

1 4-Ounce Package Sophie's Kitchen Vegan Smoked Salmon

2 Tablespoons Fresh Chopped Dill

1 - 2 Scallions, Thinly Sliced

1/2 Teaspoon Lemon Zest

1/4 Teaspoon Ground Black Pepper

Thoroughly drain the tofu before tossing it into your food processor along with the tahini, vinegar, oil, miso, and nutritional yeast. Puree until completely smooth, pausing to scrape down the sides of the bowl with your spatula to ensure to all the ingredients get incorporated. Make sure that there are no chunks of tofu hiding below the blade before proceeding.

Separate the smoked salmon slices and add them to the mixture, pulsing the machine to break the pieces down but not entirely blend them. You want to leave some texture here, keeping the pieces about the same size as grains of rice. Finally, introduce the fresh herbs, zest, and pepper, stirring them in by hand. The salmon slices are fairly salty as it is, so you shouldn't need to add extra salt.

Transfer the spread to an air-tight container and chill for at least 2 hours before serving.

Refrigerated, it should keep for up to a week.

©Hannah Kaminsky