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Cut tofu into 4 pieces.
Bring water to a boil with ½ tbsp salt per 500ml / 2 cups water.
Add tofu and boil for 5 minutes.
Drain and cool until easy to handle.
Add all ingredients to a high-speed blender.
Blend on high for 60–90 seconds until completely smooth and whipped.
Scrape down sides as needed.
Taste and adjust.
Refrigerate in an airtight container for up to 4 days.