Instructions: Blend well.

Makes 1 cup. Store in a covered container. Keeps for one week.

If it begins to discolor or develop a sour smell, toss it out.

BAKING BLEND (diluted pureed tofu) may be substituted for milk, buttermilk and soy milk: 1 cup baking blend = 1 cup liquid ingredients

Try using it in muffins, biscuits, cookie dough, pasta sauces, pancakes, etc.

STRAIGHT PUREED TOFU works best in baking. For example, when a recipe calls for yogurt, sour cream or eggs, Akasha substitute straight tofu, whipped without water or juice.

NOTES : Neat! This brought a smile - new totuf book (new to me.) and yesterday I found the morinu cookbook written by a mom for her vegetarian daughter.

She uses straight pureed tofu in baking to replace yogurt, sour cream, eggs, etc.

She uses a diluted version ("Blended") to substitute for buttermilk, milk, soymilk. (recipe below)

Here is a muffin recipe that uses both the blended tofu and fruit purees weve been talking about.

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