Creamy Tomato Tofu Puree

I love tofu. Those that don't love it, don't understand it.

If you're looking for it to add flavor you're fighting a losing battle. Tofu is for texture and protein. Nothing else.

In this case, we'll use it to create a creamy texture.

1 pint grape tomatoes
1 block, silken firm tofu
3 tsps salt
3 cloves garlic
2 jalapenos
2 tsps itallian seasoning
2 tbls olive oil
2 tsps black pepper
2 tsps harrisa paste
2 tbls hot sauce
1 tsp cayenne powder

For current or would be vegans who are confounded by how to replace heavy cream or milk in recipes, tofu is your answer. But it has to be silken or silken firm. Coconut milk can also replace milk or cream with amazing results. But if you need a protein bump, then tofu is the way to go.

Add all ingredients to your food processor and puree until a smooth emulsion is formed.

Chill in the fridge a few hours and then enjoy.

Tofu is a stellar thickening agent and provides that creamy texture in purees. Use it well and you will be rewarded with that same unctuousness you get from dairy based sauces and purees. You'll also get a nice hit of protein to power your muscles.

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