Re: Using tofu to replace cream in soups

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Posted by Candy Wallace on October 12, 1998 at 23:24:15:

In Reply to: Re: Using tofu to replace cream in soups posted by Vickie on October 12, 1998 at 22:13:35:


:
: : 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


There is wonderful book out now - "The Art of Tofu" by Akasha Richmond. It not ony contains 50 international vegetarian recipes using tofu, but covers tips on how to freeze, blend, store and bake with tofu. I also offer my older women clients more and more tofu enhanced recipes, and their spouses are putting up less resistence each day. The cost of the book is around $10. - money well spent...

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