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.


© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

%d bloggers like this: