Tofu Breakfast Spread
I recently tried my hand at crafting a sweet tofu spread for toast or bagels. I used silken tofu, walnuts and maple syrup. It was a little runny so I think I should use firm tofu next time. Worse than that was the taste. It needs.......something. It was bland so I added some maple extract and cinnamon. This made it overwhelmingly sweet and the maple was then overpowering (no surprise). I need to bring out the flavors of the walnut and maple more without making it so sweet. What does it need? A little salt? An acid like lemon juice or orange juice?
As for the texture, could I use soy lecithin as a thickner?
As for the texture, could I use soy lecithin as a thickner?