Try this Mori-Nu Baking Blend recipe, or contribute your own.
Suggest a better descriptionBlend well. Makes 1 cup. Store in a covered container. Keeps for one week. If it begins to discolor or develop a sour smell, toss it out. BAKING BLEND (diluted pureed tofu) may be substituted for milk, buttermilk and soy milk: 1 cup baking blend = 1 cup liquid ingredients Try using it in muffins, biscuits, cookie dough, pasta sauces, pancakes, etc. STRAIGHT PUREED TOFU works best in baking. For example, when a recipe calls for yogurt, sour cream or eggs, Akasha substitute straight tofu, whipped without water or juice. Source: The Art of Tofu: Celebrated Vegetarian Recipes from Around the World by Akasha Richmond (1997 Morinaga Pubs) Internet source: www.morinu.com MC/KITPATH Recipe by: Akasha Richmond 1997 Posted to EAT-LF Digest by PatHanneman
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (468g) | ||
Recipe Makes: 1 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.6mg | 0 % | |
Potassium 1.2mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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