Silken tofu cream

Silken tofu cream

Ingredients

serves 2
  • •150g silken tofu
  • •50–80ml water
  • •1 tbsp olive oil
  • •¼ tsp sea salt, to taste

  • Optional flavours

  • •Bright and fresh: Juice of ½ lemon
  • •Rich and creamy: 1 tbsp olive oil
  • •Savoury: ¼ tsp garlic powder
  • •Umami and depth: ½ tsp miso paste
  • •Creamy and cheesy: 2 tbsp nutritional yeast
  • •Balance acidity or spice: ¼ tsp maple syrup

Directions

Cooking mode
  1. 1. Ideal for creamy sauces and curries. Use as a substitute for ½ can coconut milk, or 150ml cream, or 150g yoghurt.
  2. 2. Add all ingredients to a blender and blend until smooth. Add more water as needed until the cream reaches the desired consistency.
  3. 3. If adding to a cooked dish, gently simmer in the pan for 10 minutes - do not allow the cream to boil otherwise the tofu may split.
Baker Beanie Author

■ every day is treat day ■