Another great tofu recipe. Tofu is known for its extraordinary nutritional benefits and its versatility.Also known as soybean curd, is a soft food like cheese made by curdling soy milkwith a coagulant. It is a soft-tasting product that easily absorbs flavoursof other components. Tofu is sold in containers filled with water or in aseptic cartons. Fresh tofu is usually packed in water and must be refrigerated and kept in water untilused. If the water is drained and changed daily, the tofu should last a week. Cooking tofu is easy and perfect for beginners.
So tofu is perfect for this recipe. Tofu is low in calories so this one is just perfect for everybody.
You will need:
- 1/2 pound extra-firm tofu
- 1 cup frozen raspberries, thawed
- 3 tablespoons frozen pineapple juice concentrate
- 2 tablespoons frozen apple juice concentrate
- 1 tablespoon arrowroot
Make a cut in the tofu container and carefully pour the water.
Remove the block of tofu and place on a stack of plain paper towels - about 4 or 5 leaves. (You can also do this with a clean cloth or towel normal.) Gently press the tofu on paper towels to remove excess water. If desired, turn the block of tofu and the "taint" on paper towels to remove water. Do this until your stack of paper towels are completely wet. If desired, create a new stack of paper towels and repeat. Moisture rather than eliminate, the bulk of its froth.
Place tofu in food processor and whip until smooth, scraping sides of bowl as needed.
Add the raspberries, juice concentrates and arrowroot.
Blend until smooth.
Pour into serving dishes, keep refrigerated until served.
For details refer to original article: Tofu raspberry mousse
Image is from http://www.thismamacooks.com/2011/03/no-dairy-no-eggs-and-no-sugar-raspberry-...
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