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



Ingredients:
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)


Procedures:
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.

Good with:
Apples, persimmons
Carrots, string beans, spinach (lightly boiled)
Fresh cucumbers, carrots, celery ( for dips)
Crackers

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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.