Blueberry lemon Tofu peanut snack pots

Ingredients for 4 servings.

Weigh each ingredient in the state named below. Cooked weights are not raw shopping weights.

USDA ERS 2017–18 price rows, scaled by BLS food-at-home CPI to August 2026 dollars. Exact item prices, package costs and local availability differ.

A straightforward prep.

10 min prep + 0 min assembly cooking, approximately. Time excludes first cooking any ingredients listed as already cooked, and chilling.

1. Check that the tofu package permits eating without further cooking; otherwise cook and chill it before this preparation. Mash the weighed tofu finely with a fork.
2. Use plain tofu that is ready to eat according to its package instructions.
3. Blend the measured nut butter into the tofu with a spoon. Stir in oats if listed, adding a little potable water only if needed for mixing.
4. Wash blueberries under running water and drain well. Fold in gently with the lemon juice; do not crush the berries.
5. Divide into four clean covered containers and refrigerate promptly.
6. Refrigerate perishable portions within 2 hours, or 1 hour above 90°F. Use shallow containers; freeze portions that will be eaten after the storage window.

Original instructions, not kitchen-tested. Use a thermometer and equipment guidance; approximate timing does not establish food safety.