Pumpkin Soft Tofu Cream

Name: Pumpkin Soft Tofu Cream
Total time: 10 min
Yield: 760 g
Ingredients: Native Tofu 390 g; Allulose Syrup 25 ml; Pumpkin Paste 50 g; Steamed Pumpkin 30 g; Native Soft Tofu 265 g

Native soft tofu + pumpkin paste + pumpkin powder + allulose

Cook 10 min Difficulty EASY 535 kcal

#Pumpkin Cream #Soft Tofu Dish #Low-Calorie Food #Diet Meal #Soft Food #Vegetable Soup #Healthy Food #Kids Snack #Vegan Recipe

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Ingredients

Main ingredients

Native Tofu 390 g
Allulose Syrup 25 ml
Pumpkin Paste 50 g
Steamed Pumpkin 30 g
Native Soft Tofu 265 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 417.51 g 80%

Protein 51.37 g 10%

Fat 22.34 g 10%

Serving size 760g

Cooking steps

1

Wash the pumpkin thoroughly, peel it, and cut into large pieces
2

Drain the soft tofu by straining it
3

Put the pumpkin in a pot with water and cook
4

Mash the cooked pumpkin until smooth
5

Add soft tofu, milk, and salt to the mashed pumpkin
6

Mix well over medium-low heat until it becomes creamy
7

Add honey or olive oil according to your preference
8

Place in a bowl to serve

Pumpkin Soft Tofu Cream

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