Blend 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.
|Serving Size: 1 Serving (468g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|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 %|
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