Add all of the feta ingredients to a food processor, and process until everything is smooth. If the food processor is struggling, add in 1 tablespoon of water to help it move along. Also use a spatula to move the mixture in from the edges so that things like miso and nutritional yeast don't just stick to the edges. Keep processing until everything is smooth and creamy.

Taste and adjust the flavor. Add more salt or more tang, if needed. Then spread this on your serving platter with some indents that can hold the hot “honey” topping.

Heat a small skillet over medium heat and add the 2 teaspoons of oil. Once the oil is hot, reduce the heat to low and add the garlic. Continue to cook the garlic at low heat until it starts to get golden and crispy. Remove the garlic slices from the oil, and place them into another bowl.

To the same oil, add the pepper flakes. Once the pepper flakes start to sizzle and get fragrant, switch off the heat. Add the maple syrup, soy sauce, smoked paprika, and liquid smoke, and mix that in while the pan is still hot. This will help the flavors to meld and bring the mixture to a boil over medium low. (you can boil for a minute or so longer for thicker “honey”). Then switch off heat, let the mixture sit to cool down and thicken a little bit.

If you haven't toasted all of the seeds already, toast the pine nuts in a small skillet over medium-high heat until they start to pick up some color, then switch off the heat. 2-3 mins. You can also toast the pumpkin seeds along with the pine nuts, and set them aside. Chop some fresh herbs.

Drizzle a good amount of the smoky hot honey over the whipped tofu feta on the serving platter. Top it with the crispy garlic, fresh thyme or herbs, the toasted pine nuts, pumpkin seeds, sesame seeds or any seeds that you want. Toasted pecans will also work great, or some candied walnuts will work great.

Serve whipped tofu feta with garlic bread, sourdough, toasted pita bread, cucumbers, crackers, carrots, or serve it however you like.