John Myers
Tofu Cream, Vegan
The perfect tofu cream, vegan recipe with a picture and simple step-by-step instructions.
- 60 g Brazil nuts
- 200 g Tofu, natural
- 100 ml Soy or rice drink
- 3 Toes Garlic
- 12 Leaflets Basil
- 1 tbsp White wine vinegar
- 0,5 tsp Raw cane sugar
- 2 tsp Dried herbs of Provence
- Sea-Salt
- Pepper
- Paprika
- Puree the Brazil nuts in the blender jug. Dry the tofu with kitchen paper, chop it roughly and put it in the blender with the soy drink and puree.
- Peel the garlic cloves, cut in half, remove the greens and pour into the blender jug with the basil, vinegar and sugar. Puree.
- Mix in the herbs of Provence and season with salt, pepper and paprika. Possibly add a little more chili powder – just as you like.
- Suitable as: – spread – dip – warm for pasta dishes or vegetable tarts – also for gratinating
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