Tofu Whip Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Firm or extra-firm tofu drained & cut into chunks,
1/4 cup: Maple syrup,
1 tbsp: Vanilla,
1 tbsp: Water, or more, optional
Directions:
Its 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
Source from luhu.jp
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
Source from luhu.jp