Sauces

Bechamel Tofu Sauce

  • 2 packages(10.25 oz/290g) Silken soft tofu
  • 1/4 cups/50 milliliters Chopped fresh parsley
  • 2 tablespoons/25 milliliters Olive oil, extra virgin
  • 1 tablespoons/15 milliliters Dijon mustard
  • 1 tablespoons/15 milliliters Parmesan, fresh, grated - Optional
  • 1/2 teaspoons/2 milliliters Salt
  • 1/4 teaspoons/1 milliliters Each black pepper & nutmeg
  • 2 Eggs

    • The perfect complement to any chicken casserole calling for cream or bechamel sauce.

    1. Using a sieve, drain tofu 2. Infood processor using pulsing motion, puree drained tofu, parsley, oil, musterd,chees if using), salt, pepper, nutmeg and eggs until smooth.

    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!