Black Sesame-Tofu Breakfast Cream

• 200 g extra-firm tofu, drained — Extra-firm tofu prepared with nigari
• 25 g black sesame seeds — Black sesame seeds
• 60 g unsweetened soy milk — Unsweetened soy milk
• 20 g unsweetened almond butter — Unsweetened unsalted almond butter
• 1 g vanilla extract (about 1/4 tsp) — Pure vanilla extract
• 0.2 g fine salt (a small pinch) — Fine salt

Method

1. 1Drain the tofu and measure the cream ingredientsDrain 200 g tofu and blot its surface with a clean towel. Measure 60 g soy milk, 20 g almond butter, 1 g vanilla, and 0.2 g salt; keep the tofu and soy milk cold while preparing the sesame.3 minLook for: The tofu has no puddle of packing liquid and the cream ingredients are measured.Safety: Use refrigerated tofu labeled ready to eat and unsweetened soy milk; check packaged ingredients for the required dietary exclusions.
2. 2Toast the black sesamePlace all 25 g black sesame seeds in a small dry skillet over medium-low heat. Stir continuously for 3 minutes, then immediately spread the seeds on a cool plate.3 minLook for: The seeds smell nutty and a few pop gently; none smell acrid or smoky.Safety: Black seeds hide scorching. Stop at the nutty aroma and move them off the hot pan immediately.
3. 3Cool the toasted sesameLeave the toasted sesame spread thinly on the plate for 5 minutes before grinding.5 minLook for: The seeds are cool to the touch and still smell nutty.Safety: Keep the cooling seeds on a clean, dry surface.
4. 4Grind the sesame into a pastePut the cooled sesame and all 20 g almond butter in a small blender jar. Pulse repeatedly for 1 minute, stop and scrape the sides, then blend for 1 minute until the seeds form a dark, finely ground paste.2 minLook for: The paste is glossy with very fine sesame speckles rather than intact seeds.Safety: Switch off and unplug the blender before scraping near the blades.
5. 5Blend the breakfast creamAdd the drained tofu, all 60 g soy milk, 1 g vanilla, and 0.2 g salt to the sesame-almond paste. Blend for 2 minutes, stopping halfway to scrape the jar; the result should be thick enough to mound softly on a spoon.2 minLook for: The tofu is fully incorporated into an evenly charcoal-gray cream with tiny sesame flecks.Safety: Keep the lid secured and stop the motor before scraping the jar.
6. 6Chill and serveScrape all the sesame-tofu cream into one bowl, cover, and refrigerate for 20 minutes. Stir once, smooth the top, and eat the full bowl as one breakfast serving.20 minLook for: The cream is cool and spoonable, with no separate liquid layer.Safety: Refrigerate at 40°F or colder and return leftovers to the refrigerator within 2 hours.