Cut tofu into small pieces. Rinse beans on a sieve briefly and drain. Peel the onions and finely dice them. Wash parsley and finely chop. Heat the olive oil in a frying pan, fry the onions, add the marjoram and sauté briefly. Take it from the stove and let it cool off.
Put everything in a tall container and puree creamy with the blender. Add parsley and season with salt and pepper. If necessary, add a little more olive oil if it does not stir well creamy.
You can easily store the "liverwurst" In a clean, sealable glass for about 1 week in the fridge.
Tip: Leave the spread in the fridge for one night before eating.