For
The Love of Your Heart
Easy Heart Diet Recipes with Pictures: Tofu-Sour Cream
|
Other: 070 |
Tofu Sour Cream |
|
||
|
Posted by:
Klaus Community Supported Agriculture |
Serving Suggestion
“Sour cream”
goes well with a hot chili calming the peppery bite but also enriching the
chili presentation. |
Prepared
A smooth “sour cream” with the right amount of acidity. Easy to prepare and to use. Holds well in the fridge. |
|
|
|
Get in Advance: 1 15 oz package of Nasoya Lite Firm Tofu Have On Hand: 1 tablespoon lemon juice 1 tablespoon cider vinegar 1 teaspoon of sweetener (agave nectar) 1 pinch of garlic powder |
Ingredients
|
|
||
|
Recipe (Adapted from recipe #6985 at vegweb,com): For 2 - 3 portions (preparation time 15 min). Blend Use a small blender and add 7.5 oz Nasoya Lite Firm Tofu Lemon juice and cider vinegar Garlic powder Blend to a smooth creamy consistency. For easy blending use a self-maintaining vortex (see picture) of the mixture. The two tablespoons of fluid should be enough but if necessary lower viscosity a bit with more lemon juice. Let Cool in Fridge Let “runny” creamy mixture cool and settle for 45-60 min in fridge. It will stiffen up to a smooth light cream texture (see picture) Comment: Taste and consistency depends mainly on the kind and freshness of tofu used. I use a Magic Bullet blender and place the blender cup with the mixed cream for settling into the fridge. |
Workplace Preparing the tofu sour cream
“Vortexing” the tofu sour cream
|
|||
|
|
“Runny” mixed tofu
|
Prepared (Settled stiffened sour cream)
|
|
|
|
Klaus Used the “source cream”
as base for a vegetable soup, which worked out really great. |
Tofu sour cream prepared
Using ½ of the 15oz
package tofu makes 1 ½ cups of cream. |
Blended ingredients
Here a raw vegetable soup was prepared with a cream
base (Cold Zucchini Soup with Dill, 077) |
|
|
|
Comments: Write to heart@youworldtree.com and
we will add your contribution here. |
|
|
||
