Breakfast, Party

Tofu Cream Cheese

  • 1 packages (10.25 oz/290 g) Silken firm tofu
  • 1 tablespoons/15 milliliters Lemon juice, fresh
  • 1 tablespoons/15 milliliters Vegetable oil
  • 1/4 teaspoons/1 milliliters Salt

    • This is a spread for bagels, as a dip or sandwich filling. Makes about 1 cup.

    1. Using sieve, drain tofu 2. Using food processor, puree together drained tofu, lemon juice, oil and salt until smooth.

    3. Cover and refrigerate in airtight contianer for up to 3 days.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cate Pierlet of Osoyoos, BC (Canada). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!