- 12 to 14 ounce box soft or silken
tofu
- 2 to 3 tablespoons lemon juice
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 2 to 3 tablespoon corn oil or other
bland oil.
Crumble the tofu into your blender.
Measure in the lemon juice, salt, sugar and
oil. Place the lid on the blender. Whizz the
mixture for a full minute. Stop the blender,
remove the lid and check the texture. It
should be perfectly smooth and creamy. If it
is, you are done. If it isn't, then replace
the lid and whizz for another full minute.
To double the recipe, prepare it in two
batches.
The lemon juice and oil may be adjusted to
your taste. I prefer it made with 2
tablespoons lemon juice and 3 tablespoons
corn oil. Other types of oil may be used,
but corn oil gives it a dairy flavor that I
prefer.
Tofu Sour Cr�me can be used in baking,
stroganoffs, dips and pretty much anywhere
you would use dairy sour cream. It is rich,
creamy and good.
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