Sunday, March 28, 2010
Tofu cream. Sounds weird. But think, excellent sour cream/Greek yogurt substitute.
That means tofu cream is delicious in burritos, falafel wraps, pita sandwiches, taco salads, dolloped on top of spicy chili or vegetable purees, or anywhere you want a cool, tangy contrast.
I haven't included detailed recipes for these dishes, because The Kind Diet isn't mine to reproduce. But I get the feeling its author cares more about getting you this information that she is truly passionate about, than forcing everyone to buy her book. So to make the tofu cream, simmer a block of rinsed tofu in water for about 10 minutes. Process it with a couple tablespoons of umeboshi paste, juice from one or two lemons, and a couple tablespoons of Vegenaise. You won't miss sour cream or yogurt. You also won't miss the calories!