Smoked Tofu Purée by Rob Rubba

Mastering Smoked Tofu Purée

Creating a flavorful, velvety purée without dairy is an art, and Chef Rob Rubba's smoked tofu purée is the perfect example. This dish transforms homemade tofu—crafted from black soybeans—into a delicious, umami-packed spread with layers of smoky depth.

Beyond being a simple dairy-free alternative, this recipe highlights the boundless potential of tofu when treated with precision and creativity. Whether used as a dip, a spread, or an elegant garnish, this purée is a testament to the refinement possible in plant-based cooking.

Steps:

Soak overnight the organic black soybeans in 700g of water, then strain and reserve

In batches of 200grams soybeans and 500 grams water, blend the soaked beans until you have soy milk.

Strain soy milk through a nut bag or super bag and simmer for 30 minutes

After that, turn off the heat and add nigari to warm soy milk. Give it a gentle stir and then cover with a lid for 30 minutes.

Using a slotted spoon or mesh strainer remove tofu curds and add them to a perforated pan lined with cheese cloth or a fine linen.

Fold linen to form a ball or square with the tofu curds. Using another weighted pan, press the tofu overnight in the fridge.

You will now have your homemade tofu for the purée.

In a pan slowly caramelize onion in smoked oil. Add garlic a sweat for 2 minutes.

Take off the heat, add spices and sugar and the liquids and finally pour the mixture into a blender with tofu, blending at high speed until it becomes super creamy.

Add a touch of water and or oil if to thick and then remove from blender and cold smoke puree for 25 minutes.

Season with salt and white pepper as needed and your smoked tofu purée is ready!