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Drain the tofu and press out as much water as possible.
Crumble the tofu into a food processor.
Add the juice of 1 lemon, white miso paste, and sea salt.
Process until smooth and creamy, scraping down the sides as needed.
Stir in the finely chopped chives.
Taste and adjust seasoning if necessary.
Serve topped with spring peas, lemon zest, and fresh mint.