Toast the almonds in the pan without fat. Remove from pan and transfer to a large, tall bowl. Cut the tofu into small pieces and fry in a little oil. Deglaze with part of the soy sauce. Remove from the pan and add to the bowl.
Clean the mushrooms and, depending on the size, quarter or halve. Pour the remaining oil into the pan and stir-fry the mushrooms until browned. Also put the mushrooms in the bowl and puree everything with the hand blender to a homogeneous mass. Season with pepper. Stir in the rest of the soy sauce.
Here are a few little tricks and variations: The amount of soy sauce depends on the desired consistency. It should be enough not to make the spread crumbly, but also not so much that it is too salty. Otherwise it is better to add 1 - 2 tablespoons of very weak broth.
Whether whole or ground almonds depends on the performance of the mixer. I always divide the 100 g and leave the whole almonds coarser for a little more bite. You can also puree the ingredients individually and then put them together. Especially when the mixer doesn`t have that much power, it works better that way.
I also take some chilli or herbs every now and then. Parsley goes very well. Extra garlic or a little onion powder also tastes very good.
The spread keeps well chilled and sealed for approx. 1 week! The total amount is about 1000 kcal.
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