Tofu Whip
It's light, fast, and a perfect complement to pies, puddings, and fruit compotes.
Yield
2 cupsPrep
5 minCook
?Ready
5 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
tofu
firm or extra-firm, drained and cut into chunks |
|
| ¼ | cup |
maple syrup
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | tablespoon |
water
or more, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
tofu
firm or extra-firm, drained and cut into chunks |
|
| 59 | ml |
maple syrup
|
|
| 15 | ml |
vanilla extract
|
|
| 15 | ml |
water
or more, optional |
|
Directions
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.
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.
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.
