Tofu Whip
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Ingredients 6 ingredients
- Puddings
- Whipped cream
- 1 tb Vanilla
- 1/4 c Maple syrup
- 1 lb Firm or extra-firm tofu drained & cut into chunks
- 1 tb Water, or more, optional
Contains
MilkSoy
Read from the ingredients, not verified. Check labels.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- It's light, fast, and a perfect complement to pies, puddings, and fruit compotes. Tofu Whip can be stored in the refrigerator for up to 1 week; if the mixture separates, blend it thoroughly before using. The recipe may be cut in half.
- In a food processor or blender, blend all of the ingredients until very creamy, adding water if needed to achieve a whipped cream consistency. Refrigerate until needed.
- VARIATION: Instead of maple syrup, try 3 to 4 tablespoons of fruit-sweetened preserves and some finely minced citrus peel. Choose the fruit and citrus flavors to complement the dessert.
- Makes about 2 cups
- by Lorna J. Sass ISBN: 0-688-10051-1 Typed for you by Karen Mintzias
Plating
Cookware for this recipe
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Whisk
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Blender
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Food processor
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Chef's knife
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Cutting board
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Vegetable peeler