Natural creamy peanut butter combined with Silken tofu and three preserves: apricot, black cherry and peach! Use as a spread on your favorite toasted breads and muffins. Simple but special is where we’re going with this. Fluffy, smooth, melt in your mouth!

Makes 3-3/4 cups

12.3 oz. pkg. extra firm Silken type tofu, rinsed

1 t. salt

1 c. natural creamy peanut butter in a jar, at room temperature, the type where the oil rises to the top; I used Smucker’s Natural Creamy Peanut Butter (gluten-free)

½ c. apricot preserves (Smucker’s preserves are all gluten-free)

½ c. cherry preserves

½ c. peach preserves

Place tofu in large bowl and mash with potato masher till pulpy.

Add peanut butter and stir till incorporated.

Add preserves, one at a time, stirring after each addition till evenly dispersed. Transfer to covered container and refrigerate.

Notes: For best mixing results use peanut butter at room temperature, and stir peanut butter up from bottom of jar to evenly disperse oil in the jar before adding it to the recipe.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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