Cut the sprouted tofu in half. Soak as much water out from each sprouted tofu half as possible. I use paper towels to squeeze out the water, especially since you don't need to worry about keeping the tofu in tact. Depending on how much water remains in the tofu after squeezing it out, you may or may not need to add additional water into the mix while blending.
Add the tofu, along with all the other ingredients, except for the additional water, into a food processor.
Pulse a few times until you come to a thick, yet somewhat smooth consistency. The basil leaves should not be completely blended in and the tofu should not become a puree (in other words, the final mixture should still be white in color from the tofu with the basil very finely chopped and mixed in).
Feel free to add 1-2 tbsp water if needed for consistency or to aid with the blending process. The final consistency should be a very thick, spreadable mixture and NOT pour-able (if it is, then your mixture contains too much water and/or you blended for too long).
Season with additional salt/fresh lemon juice if needed, and add freshly ground black pepper if you prefer.
Store in an air-tight container in the fridge and enjoy! Spread it on toasted french bread or crackers, dip your favorite veggies into it, use it in your favorite pasta or lasagna dish, or use it as a sandwich spread!
Tofu - use either extra firm sprouted tofu or extra firm regular tofu. The sprouted tofu is slightly different in texture than regular extra-firm tofu, but either will work great.