1/2 lb. tofu
2 tbsp. tahini
2 tbsp. miso, shiro or kome
2 tbsp. vinegar or lemon juice
1/4 to 1/2 c. water
2 tbsp. poppy seeds
2 tbsp. chopped parsley

Mash tofu with fork. Roast tahini in skillet for 2 to 3 minutes. Mix tofu, tahini, miso, vinegar and water in blender. Roast poppy seeds in skillet; stir to prevent burning. When seeds smell nutty, add to tofu mixture in blender. Chop parsley, add to dip, adjust seasonings.