Tofu Cream

Name: Tofu Cream
Yield: 520 g
Ingredients: Squeezed Lemon Juice 40 ml; Artemisia Powder 20 g; Liquid Allulose 80 spoon; A-Class Greek Yogurt 80 g; Savory Tofu Made with Deep Sea Water 300 g

388 kcal

#Tofu Cream #Vegan Recipe #Diet Dish #High Protein Meal #Low Calorie Food #Healthy Food #Easy Recipe #Sauce #Cream Sauce #Protein Recipe

Ingredients

Main ingredients

Squeezed Lemon Juice 40 ml
Artemisia Powder 20 g
Liquid Allulose 4 spoon
A-Class Greek Yogurt 80 g
Savory Tofu Made with Deep Sea Water 300 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 84.8 g 51%

Protein 33.14 g 20%

Fat 20.84 g 28%

Serving size 520g

Cooking steps

1

Remove excess moisture from the tofu and cut it into small pieces.
2

Add tofu, milk, olive oil, salt, and pepper to a blender and blend until smooth.
3

Pour the blended tofu cream into a pan and heat gently over low heat for 2–3 minutes, stirring constantly.
4

Transfer the finished tofu cream to a plate.

Tofu Cream

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