| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Ingredient, Soyfoods |
1 |
Servings |
INGREDIENTS
| 12 1/3 |
oz |
Mori-nu tofu extra firm |
|
|
one box |
| 1 |
c |
Water |
| 2 |
T |
Lemon juice OR white vinegar |
INSTRUCTIONS
Blend well. Makes 1 cup. Store in a covered container. Keeps for one
week. If it begins to discolor or develop a sour smell, toss it out.
BAKING BLEND (diluted pureed tofu) may be substituted for milk,
buttermilk and soy milk: 1 cup baking blend = 1 cup liquid ingredients
Try using it in muffins, biscuits, cookie dough, pasta sauces,
pancakes, etc. STRAIGHT PUREED TOFU works best in baking. For example,
when a recipe calls for yogurt, sour cream or eggs, Akasha substitute
straight tofu, whipped without water or juice. Source: The Art of
Tofu: Celebrated Vegetarian Recipes from Around the World by Akasha
Richmond (1997 Morinaga Pubs) Internet source: www.morinu.com
MC/KITPATH Recipe by: Akasha Richmond 1997 Posted to EAT-LF Digest by
PatHanneman <kitpath@earthlink.net> on May 14, 1999, converted by
MM_Buster v2.0l.
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