Tofu Sour Kreem

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Like most tofu items, this works best as an ingredient rather than a

stand alone eatable. ;o) It's absolutely deeelish mixed with salsa

for a creamy dipper w/ corn chips, garnish for bean enchiladas or

tofu tacos, potato topper, in guacamole or mixed in warm tomato based

soups. A little goes a loooong way. I use 1 part tofu sour kreem to

3 parts salsa.

 

Try some spread on rice bread with a roasted portabello cap and

assorted veggies. Yum!

 

A friend loves it mixed with Lipton's Onion soup mix for potato chip

dip, but Lipton's has MSG - so I haven't tried that. ;o)

 

Yield 1 cup, but you can easily halve the recipe if you won't use a

whole cup in 2-3 days. Doesn't store well past that and tends to

separate.

 

Ingredients:

1 cup silken tofu

1/4 tsp corn, canola, vegetable or blend of these oil

1 Tblsp lemon juice

1/2 tsp fine grain sea salt (or crush coarse ground)

1/4 tsp sugar or sucanat

 

Steps:

 

Combine all ingredients and blend 2-3 minutes until smooth.

 

I use a stick blender in a small salsa jar for this recipe. You can

use a regular blender, but I wouldn't recommend unless you double

this recipe. Ditto on a food processor unless you have a junior or

small model.