Crumble the tofu with your hands into little curds — keep them uneven, that’s what makes it look real
Simmer the curds 5 min in water with the salt + lemon. THIS is the step that kills the tofu taste. don’t fry them, just blanch
Blend everything for the cream until smooth + thick
Fold the curds in gently so they stay whole
Chill at least 4 hrs, then salt to taste (cold food needs more salt than you think)
