Drain the Silken Tofu and cut up into bite
just easier.
Place tofu in blender, and blend til
teel blade.
Add the tofu and process until smooth.
*NOTE* - all kinds of silken tofu can be used. Just add more/less to adjust consistency.
Blend all ingredients in a blender/food processor till creamy and foamy. Taste.
Chill before serving (or add some ice cubes and blend again, if you're in a hurry -- )
Variations: use orange juice, pineapple juice etc. instead of lemon juice (or use a combination). It's also great with frozen berries (add before blending).
re using anything other than silken tofu, you will need to press
Drain the tofu and place it on the serving plate. Halve the egg lengthwise and place the pieces face-down on top of the tofu. Sprinkle the cilantro leaves on top of the tofu and egg.
Drizzle generous amount of soy paste on top, and then drizzle just a dash of chili oil to taste.
In a saucepan, bring stock and 2 cups water to a boil. Cook noodles for 2-3 mins, until almost cooked through. Add tofu, sugar and 1 tsp salt. Reduce heat to low and simmer for 3 mins, until tofu is heated through. Add garlic chives and bean sprouts. Remove from heat.
Divide soup between serving bowls. Top with cilantro and fried spring onions. Serve with fish sauce, if desired.
nife.
add greens and tofu. cook gently, uncovered, until the
Microwave silken tofu for 45 seconds to remove water.
Or you can also wrap the tofu in kitchen towel or kitchen paper and place on a sieve for 30 to 45 minutes to drain.
Peel the avocado and mix the flesh in a bowl with lemon or lime juice and mash.
Using a fork break the tofu into bite size pieces and add to the avocado.
Add cottage cheese, minced garlic, soy sauce, mayonnaise and salt and pepper.
Refrigerate for several hours.
Cook the macaroni in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, puree the tofu until perfectly smooth in a food processor or blender.
When the macaroni is cooked, drain it and return to the pot over medium heat.
Add blended tofu, cheese, mustard, and salt and pepper to taste.
Stir until heated through and all the cheese it melted.
VARIATION: Bake in a casserole dish at 400 degrees for 20 to 30 minutes, or until the top is golden and crusty.
In a large saucepan, saute onions and garlic in olive oil unilt onion is translucent.
Add mushrooms and thyme, saute 5 minutes.
Add sherry and simmer for an additional 5 minutes.
In a blender add silken tofu with the water. Blend until smooth.
Slowly add the blended tofu to the saucepan stirring thoroughly.
Add soy sauce, salt to taste. cayenne and continue to simmer until mushrooms are tender.
br>Add the chopped up silken tofu and heat through.
Add
ightly browned.
Add the tofu and bamboo shoots and stir
br>set aside.
Puree tofu in a food processor, scraping
owl mix rice flour and tofu and mix by hand if
or here is asceptic tofu NOT waterpacked tofu. One brand is Mori
Blenderize tofu, lemon juice and sugar.
Add lemon peel.
Fold in thawed whipped topping.
Brush graham cracker crust with slightly beaten egg white. Bake at 375 degrees F for 5 minutes.
Allow crust to cool.
Pour lemon filling into cooled pie crust. Chill.
When ready to serve, garnish with fresh berries or other fruits. Can also be frozen.
Place the tofu, vanilla extract, and almond extract
Combine silken tofu, sugar, and salt in a blender; blend until tofu is the consistency of thick cream. Add almond milk and matcha powder; stir with a spoon until well-blended.
Pour mixture into your ice cream maker and churn according to manufacturer's instructions, 15 to 20 minutes. Transfer to a lidded container.
Freeze at least 30 minutes before serving.
ake a cup of the silken tofu and blend it until smooth