Hooray for the red, white and blue, especially in my breakfast bowl!
I decided to celebrate last night's historic event with a splurge and a change, so I made a quick stop at the supermarket on my way home from my 6am step class and purchased some gorgeous blackberries, raspberries and blueberries, despite their outrageous cost. These were followed into the basket by a 16-ounce package of fresh, firm tofu. Stay with me; I've a delicious surprise.
I have a roller coaster relationship with tofu, obsessing over it one moment, scorning it the next. Last month I went into a tofu-scramble frenzy, stir-frying crumbled extra-firm tofu, vegetables, and spices into my morning skillet with unbridled glee. By day six, the mere thought of it made me wince, so I abandoned it without goodbyes or regret.
But the other week, tofu started calling my name, and I found myself willing to answer. This time, it needed to be silken, not crumbly; sweet, not savory. Welcome tofu cream.
I've made tofu chocolate pudding (melted chocolate, silken tofu, vanilla--it's fantastic), but never a straight up tofu cream. I came across the recipe in a Vegetarian Times cookbook compilation a few months back, but though I was intrigued, I didn't try it. When my interest in tofu resurfaced the other day, the recipe came to mind, and I decided the time was right. Now I've tried it, so I'll cut to the chase.
You. Must. Try. This. Recipe.
Whether you love tofu, hate tofu, or have no opinion of tofu at all, this is a winner. I am a yogurt fiend, but I think I will add this to my morning yogurt rotation. I should note that I've tried soy yogurt; it is putrid, vile stuff. Tasting it was the only time in my life I've spit out yogurt.
This tofu cream bears no resemblance to soy yogurt. It is silken, smooth, faintly sweet, and 100% spoon-worthy. I would happily eat this for dessert as well as breakfast ( hmm...perhaps a drizzle of melted chocolate, a dollop of jam, or more maple syrup?), and the consistency would also be just right as a replacement for whipped cream on Thanksgiving pies and cobblers.
And, oh happy day, it is so easy to whip together, and healthy, too.
Here's to delicious change!
Tofu Cream with Fresh Berries
The canola oil and salt may sound odd, but they are essential. I tried a batch without the oil and it just didn't cut it. As for the salt, it works to bring out the sweet of the syrup and the brightness of the lemon juice (you won't taste "salty").
1 16-ounce package firm tofu (use fresh tofu, not vacuum-packed)
2 tablespoons canola oil
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
2 tablespoons maple syrup (or honey or agave syrup)
1/4 teaspoon salt
In a food processor or blender, combine all ingredients and process until completely smooth and creamy. Store in airtight container in refrigerator up to 4 days. Makes 4 servings (about 2/3 cup per serving). (Adapted from Vegtarian Times)
Nutrition per Serving (1/4 of recipe):Calories 126; Fat 7.1g (poly 2.3g, mono 3.4g, sat 0g); Protein 8.5g; Cholesterol 0mg; Carbohydrate 9g; Fiber 1.8; Sodium 96mg)
(Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)