Instructions: Drain tofu.

Meanwhile, prepare the onions. Cut the onion lengthwise into thin crescents. In a large saute pan or skillet, cook the onions, garlic, salt, and wine over medium heat until the onions just start to soften, about 5 minutes. (See comment.) Add the thyme, sage, rosemary, basil, oregano, pepper, nutmeg and vegetable stock. Cover and cook until the liquid evaporates and the onion and garlic are very soft and light brown, about 20 minutes. Remove from heat and let cool to room temperature.

Crumble the tofu into a medium bowl. Add the miso and the onion mixture and blend well. In a food processor, process the mixture in batches if necessary until smooth. Serve at room temperature or chilled. __________________ Tip: make at least 30 minutes; stir or whip by hand and serve. Alt: Roast the garlic and onion until caramelized. Some use soft and/or silken tofu. Comment: When people guess the recipe, they mention olive oil. Erics book doesnt mention sauteing in oil.If you use oil, use it sparingly: it might separate if the spread sits too long.

Yield: 2 1/2 cups

Serving Ideas : Dip or pate; spread for bread.

NOTES : A plate of still-warm crusty sour-dough bread arrives promptly at your table. The velvety spread served alongside is a delicious mystery. Seasoned whipped butter? Super light baba ghanoush? Mild aioli? No, its the Millennium tofu spread with caramelized onions and garlic blended into tofu with a touch of miso. To be surprised by such innovative cooking is what we expect at Millennium: a no butter, no eggs, no meat upscale restaurant in San Francisco.-Sheridan Warrick for Health Magazine 1999-10

Oh, Ive had this spread and it is wonderful!! The Millennium restaurant serves this with freshly baked sourdough bread as soon as you are seated. It has the taste and feel of a rich dairy spread, yet it has no diary and is lowfat. [Ellen C]

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