Tofu whip
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Firm or extra-firm tofu drained & cut into chunks |
| ¼ | cup | Maple syrup |
| 1 | tablespoon | Vanilla |
| 1 | tablespoon | Water, or more, optional |
| Source: Recipes from an Ecological | ||
| by Lorna J. Sass | ||
| ISBN: 0-688-10051-1 | ||
| Typed for you by Karen Mintzias | ||
Directions
It's light, fast, and a perfect complement to pies, puddings, and fruit compotes. Tofu Whip can be stored in the refrigerator for up to 1 week; if the mixture separates, blend it thoroughly before using. The recipe may be cut in half.
In a food processor or blender, blend all of the ingredients until very creamy, adding water if needed to achieve a whipped cream consistency. Refrigerate until needed.
VARIATION: Instead of maple syrup, try 3 to 4 tablespoons of fruit-sweetened preserves and some finely minced citrus peel. Choose the fruit and citrus flavors to complement the dessert.
Makes about 2 cups
Kitchen
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