Ingredients
17 ounces silken tofu
1/2 cup plain unsweetened soymilk
1/2 cup sugar
2 teaspoons vanilla extract (or almond)
1/4 cup maple syrup
Method
Sources
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Dehydrated soy protein — vegan ground meat substitute, chili, tacos
Japanese cooking made vegan — ramen, curry, donburi, izakaya
Adjustable stand — hold cookbook or tablet at eye level while cooking
Copper core = instant heat response — delicate sauces, custards
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Dehydrated soy protein — vegan ground meat substitute, chili, tacos
Japanese cooking made vegan — ramen, curry, donburi, izakaya
Adjustable stand — hold cookbook or tablet at eye level while cooking
Copper core = instant heat response — delicate sauces, custards
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Drain any excess water from the silken tofu using a sieve. Put all the ingredients into a blender or food processor and blend until completely incorporated. Pour into six 10-oz ramekins or one 9" pie pan. Don't grease them. Bake at 350 for 20-30 minutes or until lightly browned on top. Let cool inside the oven for about 30 minutes then refridgerate for at least 2 hours prior to eating.