Tofu Cream for Fruits and Vegetables
Tofu dishes are often found in Zen cuisine and this is one of them. This recipe has a hint of western taste with peanut butter added.
Basic Tofu Cream
1/2 block of firm tofu
1 tablespoon unsweetened creamy peanut butter
(if you use regular peanut butter with sugar, adjust the agave syrup)
1 tablespoon agave syrup
3-4 tablespoons water ( add accordingly to your favorite consistency)
Crumble the tofu, add peanut butter and agave syrup and blend (or grind) until creamy and smooth, add water by the spoonful for the desire thickness.
Carrots, string beans, spinach (lightly boiled)
Fresh cucumbers, carrots, celery ( for dips)
Vegetables and Seaweed with Tofu Cream
(carrots, string beans, and hijiki-seaweed)
vegetables and hijiki were simmered with a bit of soy-sauce and
DASHI or Japanese broth
(do not add too much soy-sauce as to keep the colors of the vegetables)
Adjust the agave syrup to your favorite sweetness.
A pinch of salt may enhance the flavor.
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