Posted by Vickie on October 12, 1998 at 22:13:35:
In Reply to: Using tofu to replace cream in soups posted by Cathy on October 12, 1998 at 17:36:27:
: Hi everyone:
: I recently found some recipes for pureed vegetable soups using tofu to replace cream to give the soup the creaminess, without the fat and calories. Plus tofu is a good source of protein. I especially have used this with carrot ginger soup and it came out wonderfully. It is great to freeze because the tofu does not separate after defrosting (as cream does).
: This is a good recipe for vegetarian clients, as well as easy to prepare. (Just make sure that you use a soft tofu and it is well pureed.)
: Cathy
Cathy:
Would you mind sharing those recipes? What a great idea. I find I am educating my older women clients about the benefits of tofu & this would be a wonderful way to incorporate it into their diets (& their husbands won't know!!!).
Thanks very much.
Vickie
USPCA Certifed PC