Posted by Cathy on October 15, 1998 at 10:14:20:
In Reply to: Re: Using tofu to replace cream in soups posted by Vickie on October 12, 1998 at 22:13:35:
: 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
Hi Vickie:
You should check out the Sept ('98) Cooking Light, there is an article all about using tofu (p 164-171). In addition, it talks about the power behind tofu, you could show your older women clients how tofu is benefiting them. (There is a Tomato Jalapeno Soup in the article that looks good!)
The recipes I came upon in a book for cancer patients, I don't have the book. Anyway, for the carrot ginger soup, I took my basic recipe and incorporated tofu:
For 2 servings:
1 tablespoon canola oil
5 carrots, shredded
2 tbsp grated ginger root
1 onion, small dice
8 oz tofu, cut into small chunks
3 c vegetable stock
Saute the onion and ginger in canola, till onion is tender. Add carrots, saute 1 minute, add veg stock,cook till carrots are tender. Add S&P. Cool. Put soup in blender with tofu, puree. Adjust S&P if necessary. If it seems too thick add a little more veg stock, and puree. This soup can be frozen.
I had made a potato leek soup,with tofu, and it came out a bit too thick after defrosting. I am going to redo this recipe so that it holds up after defrosting.
Hope your clients enjoy these recipes,
Cathy