recipe

[sanibeta]

What can I make with the extra silken soft tofu? Does anyone have recipes? The pakage says it's good for milkshakes but I can't find many recipes. Does anyone have a recipe for dips, milkshakes, spreads, or sauces or something? Must be vegan!! Thanks!!!

[panthera]

Hi sanibeta!

Other folks would be better at this than I, but I do know that you can make a great pudding using a prepackaged mix, Mori-nu Mates. I use the chocolate. It says to use the firm kind, but you need a blender for that, whereas you can just whisk it with the softer one. It'll just be thinner.

If you freeze it, it makes a really nice "pudding pop" or if you whip up so it's really airy and light, call it "chocolate mousse." I recommend at least chilling it.

I served it on top of a chocolate cake so I wouldn't have to frost the cake. People (omni) absolutely loved it. It's kind of hard to do anything extensive with it, b/c people keep swiping samples, so you should make a lot at a time or you'll end up with nothing!

You can also just add it to any smoothie recipe. Just experiment w/different fruits.

You could try making a cheese sauce. Blend w/lots of nutritional yeast, maybe olive oil, sea salt, garlic? I used to do this w/firm tofu b/c that's the kind that was available in bulk, but it would be even easier to do with the soft silken kind. It was quite popular.

For a dip, just try blending it w/your favorite herbs/spices. If you have a favorite seasoning blend, that's perfect.

How's that for a start?

[Kelly]

Here's a Chocolate Mousse dessert recipe that is very good!

12oz. silken tofu
10 oz, dairy free chocolate chips
3 T. maple syrup

Blend tofu in blender or food processor til smooth.
In a double boiler melt chocolate with a tablespoon or two of water over low heat stirring constantly.
Add maple syrup to melted chocolate and combine.
Pour syrup and chocolate blend in processor and mix with tofu til creamy. Pour in serving glasses. Serve warm or chill until set. Garnish with chopped fruit and nuts.

You can make soy ice cream!

16oz. silken tofu
1c. plain or vanilla soy milk
1/2c. oil
1c. sugar
1/4c. cocoa
1 T. vanilla
1/8t. salt

Blend everything til smooth and creamy.
Use a home ice cream maker to freeze the blended ingredients , following instructions for cream.

You can even make tofu mayo!

12 oz. silken tofu
1 T. apple cider vinegar
1 t. dijon mustard
1/2 t. salt
2/3 c. oil
1T. lemon juice
spices ( optional)

In blender, on medium speed puree tofu til smooth.
Add vinegar mustard salt and mix til combined.
Turm machine on high and drizzle oil very slowly til mix becomes thick.Add lemon juice and some spices if desired.
Will keep 2 weeks.

Thousand Island Dressing

12oz. silken tofu
1/4 c. water
2 T. white vinegar
1T. lemon juice
2 t. sugar
6 T. chili sauce
2T.sweet pickles chopped
1/4c. chopped green peppers
2T. chopped green onions

Put tofu , water. vinegar, lemon, sugar, chili sauce in blender and whirl til smooth.
Pour mix into small bowl. Stir in the chopped veggies. Store in fridge for 2 weeks.

[panthera]

A friend of mine made soymilk mayo once that was quite tasty, but I was never able to replicate it. She said she put soymilk in a blender, then slowly dripped in olive oil while it was blending. Then she probably put in a little bit of some herbs or something. But she said it thickened on its own. It stayed completely liquid for me. I finally just put in a bunch of other stuff and made a nice TVP-chicken salad out of it.