Tofu has always been a must-have item in my refrigerator, and it is certainly one of my all-time favourite ingredients. I add it to miso soups, soba noodles, and stir-fries all the time. And for the first time last week, I used it as an ingredient in the chocolate soy ice cream. I was totally amazed by how tofu can mimic the consistency of ice cream, and wondered if I can make my own sour cream out of it.
Ever since I realized that my body is intolerant to dairy, I have been avoiding recipes that require the use of any sort of dairy-based cream. It is easy to substitute milk for other types of milk in a recipe, but it is a challenge to find substitutes for dairy-based creams. The problem gets worse when the recipe calls for the use of sour cream. BUT, I think I may have found a solution to this problem – make my own homemade dairy-free sour cream!
I used this homemade sour cream on my quinoa waldorf salad, and it was beautiful. Sure, it doesn’t taste like the regular sour cream, but it was still lovely. I had to stop myself from eating this sour cream straight from the food processor. Even if I wasn’t intolerant to dairy, I might still make this because it is healthier and lower in fats as compared to the regular sour cream found in the shops.
Adapted from Go Dairy Free
Ingredients
1 pkt 300g silken tofu
3 tbsp lemon juice
1 tbsp olive oil
1.5 tsp maple syrup
1/8 tsp sea salt
1 tbsp unsweetened soy milk (optional)
Directions
- Combine all the ingredients except for the soy milk in the blender, and process until you get a smooth mixture. I did not have to add more soy milk to the mixture because my mixture turned out fine. If you find that the mixture is too thick, add 1 tbsp of soy milk, and mix it in, until the desired consistency is reached. Transfer to a container and store in the refrigerator for up to 5 days.
 |
| Tofu Sour Cream in Quinoa Waldorf Salad |
What is your favourite way of using tofu?
8 comments:
Well I'm impressed! This is a healthy dish :)
oh my - what a BRILLIANT idea! I must remember this :)
@Blackswan - Thanks!
@Lisa - I thought so too when I saw this recipe. I think it's a pretty good substitute for the regular sour cream :)
This is lovely! I'll have to try it, I love how versatile tofu is :-)
@Maria - Thanks! Oh yes, tofu is indeed very versatile:)
What a great way to incorporate tofu!
@New Outlook Fitness - It is:) I never realized that tofu is so versatile until recently.
Thanks for a great recipe! We're having sweet potato black bean chili tonight, which turned out way too spicy, esp. for my kids, so this will help cool things down for them, I'm hoping. Didn't have lemons so I used lime juice, since that flavor will go well with chili anyway. (I just taste-tested - yum!)
Post a Comment
I'd love to hear your thoughts!!