Guest guest Posted May 1, 2006 Report Share Posted May 1, 2006 Tequila Tofu Sour Cream u can add 1 teaspoon red pepper flakes for heat 10 ounces soft tofu 1 ounce tequila 2 teaspoons sea salt 4 tablespoons freshly squeezed lemon juice (from about 2 lemons) 1/4 cup minced fresh cilantro 6 tablespoons plain soy milk Puree all the ingredients in a food processor until smooth. Chill and serve. Keep the leftovers refrigerated in an airtight container for up to 7 days. 2 1/4 cups. New Messenger with Voice. Call regular phones from your PC and save big. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2006 Report Share Posted May 9, 2006 It sounds wonderful, but for me, the point of sour cream is to cut the heat of whatever I prepare it with! I'm lacto, but a very good friend of ours is lactose-intolerant. We can fix him nachos now! Blessed be, Jayelle , Bear Teddy <tbearbiker wrote: > > Tequila Tofu Sour Cream > > u can add 1 teaspoon red pepper flakes for heat > > 10 ounces soft tofu 1 ounce tequila 2 teaspoons sea salt 4 tablespoons freshly squeezed lemon juice (from about 2 lemons) 1/4 cup minced fresh cilantro 6 tablespoons plain soy milk > > Puree all the ingredients in a food processor until smooth. Chill and serve. Keep the leftovers refrigerated in an airtight container for up to 7 days. 2 1/4 cups. Quote Link to comment Share on other sites More sharing options...
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