Difference between revisions of "Tofu Whip"
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* 1 tablespoon [[water]], or more (optional) | * 1 tablespoon [[water]], or more (optional) | ||
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[[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. | [[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. | ||
Latest revision as of 15:59, 11 July 2012
Description
This is perfect for topping pies, puddings and fruit compotes.
Ingredients
- 1 pound firm or extra-firm tofu, drained and cut into chunks
- 1/4 cup maple syrup
- 1 tablespoon vanilla extract
- 1 tablespoon water, or more (optional)
Procedures
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.
