Ginger-Lime Tofu Cream

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Ginger-Lime Tofu " Cream "

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld and George Minot

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound soft tofu

2 tablespoons fresh lime juice

3 tablespoons canola oil

2 teaspoons brown rice vinegar

3/4 teaspoon salt

1/4 teaspoon white pepper

2 teaspoons minced peeled ginger

 

This ginger-lime " cream, " stirred into the stew, imparts richness and a spicy

citrus burst. Although I tend to use silken tofu in many of my dishes, I prefer

a firmer texture for this recipe, as it gives it more body. However, you can

use whichever type you have on hand. Make this lime and ginger-spiked cream at

least 20 minutes before serving to let the flavors develop.

 

In a food processor fitted with a metal blade, combine all the ingredients.

Whirl together until creamy, scraping down the bowl once or twice. Place in a

bowl, cover, and refrigerate until ready to serve.

 

 

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Per Serving (excluding unknown items): 371 Calories; 41g Fat (96.5% calories

from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

1599mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 8 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0