Ingredients
- 300g firm tofu, drained
- 10g nutritional yeast (approx. ¼ cup yeast flakes)
- 1 tablespoon cider vinegar
- ½ teaspoon salt (or garlic salt)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
Method
- 1
Put all the ingredients in a large bowl and mash with a potato masher. I like the slightly coarse texture this gives; if you want a smoother texture you could blend or pulse in a food processor.
