| 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.
A Message from our Provider:
“Beauty: an act of God”