Quail bean and truffle spread

Ingredients for 1 servings:

• 100 g smoked tofu
• 1 onion(s), chopped
• ½ tbsp marjoram
• ½ tbsp vegan butter
• 1 dash of soy sauce
• n. B. smoked salt
• 1 dashes liquid smoke
• 75 ml olive oil, neutral
• 5 ml oil (Alba oil)
• 1 ½ tbsp truffle oil
• ½ tsp Vegeta
• 75 ml Soy Cream Cuisine
• ½ tsp salt
• n. B. Pfeffer
• e.g. cayenne pepper
• e.g. paprika powder
• 200 g canned chickpeas, drained

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Dry the tofu with a kitchen towel, cut into small cubes, and fry in a little oil until crispy. Deglaze with soy sauce and liquid smoke and season with smoked salt, then set aside. Melt the vegan butter and sauté the onion and marjoram until translucent. Let everything cool slightly. Then add it to a high-performance blender along with the remaining ingredients and blend until creamy. Adjust seasoning as desired. Pour the cream into two jars and refrigerate overnight before serving.