Before you decide to skip over this recipe, non-cilantro lovers, this recipe is for you, too! Using the tofu as the base, add a different herb of choice, such as basil, parsley, or chives in place of the cilantro. Use the cream as a vegetable dip, on top of sandwiches, in grain bowls, or drizzled in tacos.
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Yields6 ServingsPrep Time5 minsCook Time30 minsTotal Time35 mins
¼cupjalapeños, deseeded and destemmed, roughly chopped (optional)
1tspground cumin
¼tspsalt (optional)
Directions
1
Add all ingredients to a food processor and blend until creamy. Alternatively, you could use an immersion blender, blending until the tofu is creamy and most of the herb is blended.
2
Taste for additional flavors of your choice (more jalapeño for spice, more lime juice for tartness, or more cilantro for an earthy flavor).
3
If you want a thinner consistency, add 1–2 tablespoons of water at a time until you reach your desired consistency.
Chef's Notes
Substitutions Use soft tofu in place of firm tofu.
Instead of cilantro, use chives, basil, parsley or dill. Start with ½ cup of the herbs and add more as desired.
How to use Spread on sandwiches and wraps.
Pour on grain and salad bowls.
Use as a vegetable dip.
Add to steamed vegetables.
Top on nachos or tacos.
Storage Store the cream in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
¼cupjalapeños, deseeded and destemmed, roughly chopped (optional)
1tspground cumin
¼tspsalt (optional)
Directions
1
Add all ingredients to a food processor and blend until creamy. Alternatively, you could use an immersion blender, blending until the tofu is creamy and most of the herb is blended.
2
Taste for additional flavors of your choice (more jalapeño for spice, more lime juice for tartness, or more cilantro for an earthy flavor).
3
If you want a thinner consistency, add 1–2 tablespoons of water at a time until you reach your desired consistency.
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