Saturday, April 15, 2006

Tofu as a Substitute

Here are some simple recipe adaptations you can use if you choose to subsitute tofu for eggs or milk in the products you make:

*When a recipe originally calls for -

*yogurt - add equal amounts of pureed, silken tofu
*sour cream - add equal amounts of pureed, silken tofu
*eggs - add 2 Tbsp. pureed, silken tofu 1 egg

*When a recipe originally calls for buttermilk or a diary milk, use "baking blend".

*the recipe for "baking blend" is - - -

1 package silken tofu, extra firm
1 cup water
2 Tbsp. lemon juice

Blend well. Store in a covered container.
Keeps for 1 week in a covered container.

1 cup of baking blend = 1 cup liquid ingredient

Make the substitutions that are given above and continue as you would with the recipe as originally written.

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