Tofummus (Japanese-style Mock Hummus)

Hummus is nowadays popular worldwide, and like many of you, I’ve been a sucker for it. Creamy, versatile, and a great source of protein.

Norio

But Umeko… sometimes I’m too lazy to take my food processor out of the drawer.

Norio

Plus, it doesn’t really go well with Japanese meals like rice and miso soup.

Emika

I know right? Then, this would be perfect for you!

Today I’m sharing a super-easy tofu-based mock hummus recipe I created by “Japanizing” classic hummus. Just as is, it’s an epic dip for veggies (I recommend grilled Japanese lotus and grilled eggplant).

If you make this recipe a bit more watery, it can be a yummy homemade dressing for salads, Japanese-style bowls, or just natto and rice (it may be my personal thing though).

Enjoy!

Recipe – Tofummus

・300g firm tofu, pressed overnight to remove excessive water

・30ml sesame oil (can be swapped for EV olive oil)

・30ml sesame paste/tahini

・2 tsp soy sauce

・1 tsp apple vinegar/lemon juice

・1 clove garlic

[Optional]

・some soy milk, if needed for a less firm texture

・1/2 tsp shichimi (Japanese 7-spice mix) to garnish (can be swapped for chili pepper)

・some shiso leaves (Japanese green perilla) to garnish

Mix

Put everything (except for the optional stuff) in a large bowl and mix it well until smooth. You can use a food processer to make it faster,

Have a taste

If the texture is too firm, add some soy milk little by little. If you prefer a richer flavor, add some more sesame paste.

Garnish and Serve

Garnish optional shiso leaves and shichimi

Emika

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A 24-year-old Japanese flexitarian, from Nagano, currently working in Tokyo. Passionate about plant-based fermented food, and simple lifestyles.

[Backgrounds]
・8 years of a flexitarian lifestyle with well-being and love for other beings
・Connected to Dutch people and culture
・Starting up a plant-based cooking club at university
・Work experience at a Japanese fermented food company