Place the tofu in a bowl. Place the misos with half of the water in a measuring cup and mix to blend evenly. Pour the miso mixture over the tofu and gently mix to evenly coat the tofu with miso. Let sit on the counter for 2 hours, mixing periodically.
Cover the bowl and place in the refrigerator overnight. Remove and place the tofu in a strainer. Quickly rinse to remove much of the miso. Place the tofu in a blender with the remaining half of the water, green onions and tahini. Blend until creamy.
Use as a spread on bread, toast, English muffins, and more, or use as a dip for carrot and celery sticks.
Yields: about 1/2 cup
Per serving - 73 calories, 5 g fat (60% calories from fat), 5 g protein, 3 g carbohydrate, 1 g fiber, 0 mg cholesterol, 192 mg sodium