| 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 |
tb |
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:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”