By: Nikki Nies
Tofu is no longer found in the Asian or ethnic aisles of the stores, but is commonly found in the produce or refrigerated section of the grocery store, as this silken food product no boundaries! Whether it’s baked, grilled, pureed or eaten as is, tofu can be a great addition to any meal.
Pureed tofu can be used instead of:
- Eggs or milk in bread dough
- Eggs in cookie dough
- Yogurt in fruit shakes or smoothies
- Milk in packaged pudding mixes
- Cream in puréed soups
- Stock in gravy
- Cream in sauces
- Oil or sour cream in salad dressings
- Egg yolks in soufflés
- Mayonnaise or sour cream in dips and spreads
- Milk in mashed potatoes
- Eggs in quiche
- Ricotta cheese in lasagna
- Cottage cheese in casseroles
- Ground meat in stuffings
- Feta cheese and eggs in spinach pie
- Beans in hummus
Pureed tofu can be a great addition to:
- Homemade or packaged biscuit dough
- Puréed with vegetables or fruits for baby food
- Buttermilk (use “Baking Blend”) for muffin, pancake, or waffle batters
I recently made chocolate pudding with pureed tofu, confirming the versatility of this soybean product. I’ve been curating recipes that I can sub pureed tofu in as I’ve always got some tofu on hand! What’s your favorite way to use pureed tofu
Sources: http://morinu.com/tips/tofutips_detail.aspx
http://wholesomebabyfood.momtastic.com/tofu.htm
http://dairyfreecooking.about.com/od/cookingtipstools/tp/Six-Ways-To-Cook-Tofu.htm
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