Tofu cream is easy to make and low in calories. It’s an almighty condiment that can be used from pasta dishes to sweets. Tofu cream is made from tofu, which is healthy, tasty, and good for weight-loss. Let’s give it a try!
Contents:
- What is Tofu Cream?
- Save Time! How to Drain Tofu
- Tofu Cream’s Appeal
- How to Use Tofu Cream
- Basic Tofu Cream Recipe
- Tofu Cream Mushroom Gratin Recipe
- Tomato Tofu Cream Pasta Recipe
- Fruit Roll Cake with Tofu Cream Recipe
- Tofu Cream Potato Salad Recipe
What is Tofu Cream?
Tofu cream is very white and creamy, like heavy cream. It looks so yummy, it’s surprising to realize that it’s made from tofu. All you have to do is drain tofu well and place it in a food processor. A blender, a whisk or a strainer can do the job, too. Basic tofu cream is as simple as that. Then, add seasonings of your choice. You can eat as it is or use it in cooking.
Save Time! How to Drain Tofu
Heating method:
Crumble tofu into pieces and put in a heat-resistant container. Heat in the microwave for 1 minute (at 1000 watts) and cool until you can touch it comfortably with your hands. Wrap the tofu in paper towels and squeeze out the water.
Non-heating method:
Wrap the tofu in paper towels. Place a cutting board on top of the tofu and add weight to apply even pressure.
In either method drain the tofu to half the weight of the original.
Tofu Cream’s Appeal
What makes tofu cream superior is its richness in nutrition. First, tofu is rich in quality protein, which is believed to decrease levels of cholesterol and neutral fats. Additionally, it contains isoflavone, which is thought to function like estrogen, and prevent osteoporosis, or improve menopausal disorders. Furthermore, tofu contains calcium and saponin that prevent the aging process. Tofu has come under the spotlight since it’s beneficial to health and beauty. Another great advantage of tofu is that it is low in calories. If you use healthy cooking methods, you’ll find that tofu cream will yield outstanding results for your weight-loss diet.
How to Use Tofu Cream
Tofu cream can be substituted for various condiments, such as heavy cream, white sauce, mayonnaise, and custard cream. White sauce is made from butter, flour, milk, etc. A dish can become a very healthy one by replacing those ingredients with tofu cream. By adding sweetening and eggs, tofu cream will perform well in desserts as well. With your creativity, tofu cream can be used in any kind of cooking.
Basic Tofu Cream Recipe
Either soft tofu (kinugoshi, or silken) or firm tofu (momen, or cotton) can be used. Soft tofu should be used to make a thicker sauce, and firm tofu should be used for a more solid, creamy one.
For cooking
Ingredients
- 1/2 pkg. (7-1/2 oz.) tofu (soft or regular)
- 1-1/2 Tbsp. soy milk
- 1 tsp. Nijiya shio koji or shiro miso (white soybean paste)
- 1/8 tsp. salt
- 1/8 tsp. pepper
Directions
Drain tofu well and place it in a food processor. A blender, a whisk or a strainer can do the job, too.
For sweets
Ingredients
- 1/2 pkg. (7-1/2 oz.) tofu (soft or regular)
- 1-1/2 Tbsp. sugar (adjust to taste)
- 2 tsp. lemon juice
Double the flavor with a little addition!
Recommended added ingredients: avocado, walnuts, sesame seeds, etc., to enhance the richness
How to cook Tofu Cream
Tofu Cream Mushroom Gratin Recipe
Ingredients (Serves 2)
- Basic tofu cream for cooking (made from 1/2 pkg. tofu)
- 4-inch Tokyo negi (green onion)
- 1 pkg. buna shimeji mushrooms
- 4 pieces raw shiitake mushrooms
- Salt and pepper to taste
- 3-1/2 oz. boiled spinach
- 1 Tbsp. vegetable oil
Topping:
- 3 Tbsp. panko (bread crumbs)
- 2 Tbsp. Nijiya sesame sauce
- 1 tsp. vinegar
- 1 tsp. vegetable oil
- Pinch of minced parsley
Cooking Directions
- Prepare the topping. Dry-fry the bread crumbs in a pan over low heat. When they start to brown, add the sesame sauce, vinegar, and vegetable oil until the mixture becomes crisp. Remove the pan from the heat.
- Cut Tokyo negi into strips. Separate the shimeji mushrooms into smaller bunches. Slice the shiitake mushrooms after cutting off any tough spots on the stems.
- Heat the vegetable oil in a frying pan. Lightly saute the Tokyo negi, shimeji mushrooms, and shiitake mushrooms. Sprinkle with salt and pepper.
- Mix the spinach and tofu cream with the sauteed negi and mushrooms and transfer to a baking dish. Sprinkle with the prepared topping. Bake in an oven broiler or toaster oven for about 7 to 8 minutes until browned.
- Sprinkle with minced parsley to serve.
Tomato Tofu Cream Pasta Recipe
Ingredients (Serves 2)
- 5-1/2 oz. pasta (dry)
- 3-1/2 oz. shrimp (peeled)
- 4/5 cup tomato sauce
- Basic tofu cream for cooking (made from 1 /2 pkg. tofu)
- 2 Tbsp. vegetable oil
- 1 clove garlic
- 3 Tbsp. white wine
- 1 small tomato
- Lemon juice (from 1/4 lemon)
Cooking Directions
- Cook the pasta for 1 minute less than indicated in the package instructions.
- Mince the garlic, and dice the tomato.
- While cooking the pasta, heat the vegetable oil in a frying pan over medium heat and saute the garlic. Add the shrimp and white wine.
- When the shrimp is cooked, add the tomato sauce and tofu cream. Stir until warmed.
- Place the cooked pasta into the frying pan. Lightly stir-fry, adding the diced tomato and lemon juice.
Fruit Roll Cake with Tofu Cream Recipe
Ingredients (Serves a 9-inch roll)
For sheet cake
- 3 large eggs
- 2-1/2 oz. granulated sugar
- 1-3/4 oz. all-purpose flour
- 1/3 oz. cornstarch
- 2 Tbsp. vegetable oil
For filling
- Tofu cream for sweets (made from 1 pkg. of tofu, i.e., double the basic volume)
- 1/2 tsp. vanilla extract
- 3-1/2 oz. fruits of your choice, chopped
Cooking Directions
- Preheat oven to 350 °F (175 °C). Line the bottom of a baking pan with parchment paper.
- Make the cake. Whisk the eggs in a mixing bowl placed in hot water.
- Add the granulated sugar, and beat the mixture. Lift the bowl from hot water when the mixture warms to body temperature. Continue to beat until it’s heavy and fine.
- Sift the flour and cornstarch over the mixture. Mix well with a whisk until fully incorporated.
- Add vegetable oil to the batter. Lightly fold with a rubber spatula, and pour the batter into the baking pan.
- Spread the batter evenly. Bake for 12 to 16 minutes. Remove the cake from the oven when a toothpick remains dry when inserted in the center of the cake.
- Set aside for a while and cover the pan with parchment paper. Flip the cake onto a baking sheet or flat plate. Let the cake cool completely.
- Mix vanilla extract with the tofu cream, and spread the cream onto the cake. Lay the chopped fruit on the cream at the front edge. Roll the cake using parchment paper the same way you do to make a sushi roll.
- Chill the roll in the refrigerator for 1 hour or more. Slice to serve.
Tofu Cream Potato Salad Recipe
Ingredients (Serves 4)
- Basic tofu cream for cooking (made from 1/2 pkg. of tofu)
- 3 small potatoes
- Salt to taste
- 1 tsp. vinegar
- 1/2 tsp. sugar
- 1 small cucumber
- 1/8 small onion
- 1 Tbsp. mustard
Cooking Directions
- Peel the potatoes and cut into bite-sized pieces. Place the pieces in a pot, and add water and salt. Bring to a boil and cook for 10 minutes. Drain.
- Place the potatoes back into the pot and heat. Shake the pot to let moisture evaporate. Remove from heat. Mash the potatoes coarsely while they’re hot, and then season with the vinegar and sugar to cool.
- Slice the cucumber and onion. Sprinkle with a pinch of salt and rub together until soft. Place in water and squeeze out the excess moisture.
- Mix the mashed potatoes (2), cucumber and onion (3), tofu cream, and mustard in a bowl.
