20 oz package of firm, water-packed tofu
4 TBS raw sunflower seeds
3 TBS raw cashews
1 TBS chopped garlic
4 TBS mellow white miso
1 -1/2 tsp paprika
3/4 tsp ground yellow mustard seed
1 tsp salt
3 tsp onion powder
5 TBS lemon juice
1/2 cup nutritional yeast
1) Break tofu into chunks and place in a small pan and cover with water. Bring to a boil for five minutes. Drain in a collander and set aside to cool.
2) Place all remaining ingredients into a blender or food processor.
3) Gently press the tofu (still in the collander) to remove as much water as possible, then add it to the blender or food processor. Process until completely blended and very smooth, then transfer to a ceramic crock -- or a glass bowl. Let it set in the refrigerator overnight for the flavors to meld before serving.