Mofo Tofu

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4 ounces (113 g) firm silken tofu

3 tablespoons (24 g) white miso

3 tablespoons (45 ml) olive oil

3 tablespoons (45 ml) white balsamic vinegar

1/2 teaspoon ground black pepper, to taste

Smoked sea salt, to taste

1 clove garlic, peeled

1/4 cup (47 g) frozen raspberries, thawed and drained

1/2 cup (120 g) basic miso spread

1 1/2 teaspoons minced shallot

Generous 1/4 teaspoon fresh thyme leaves, chopped

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