When my child's allergic reactions were very bad, I made this using easy-to-obtain ingredients while referring to a book on macrobiotics.You can use this cream as is on scones or pancakes. There are ready-made soy milk whips available, but this is richer. You can mix this with ready-made whips, or use this for decoration and the ready-made kind inside cakes, which gives a nice contrast in tastes. Recipe by Soraten mama

MY VERSIONLIGHT VEGAN DESSERTLOVING IT

Macrobiotic recipes often use maple syrup, but it is expensive!So I substituted raw cane sugar and it turned out delicious!You don't have to add canola oil, but it enriches the cream.When you want to make a firm cream, use firmer tofu and drain well. After boiling, drain in a colander. Wrap with paper towels and place a weight on top. Leave in the fridge overnight. Recipe by Miyakichi

While experimenting to make a tofu-cream that doesn't smell like tofu, I put it in the freezer to chill it quickly. It turned into ice cream... and my daughters loved it! You can barely notice the tofu smell.There are various ways to drain tofu, but squeezing was the easiest and fastest method to adjust (the amount of water to drain), so that's what I've been using.By boiling the tofu and squeezing it out thoroughly, the distinctive taste of tofu is neutralized, and the texture of the "cream" becomes smooth and rich. If you press too hard on the tofu while draining the water, the tofu will strain out, so the key is to press firmly, yet slowly. If you press out too much moisture from the tofu, it will become dry and grainy. If that happens, add a little water. Recipe by PUKAFU

I adjusted a recipe from a macrobiotic recipe book to reduce the calories. As a breastfeeding mother, I am trying to cut the amount of sugar and dairy products I consume. I also recommend this for people with food allergies.This keeps in the fridge for 2-3 days.If you don't take the time to drain the excess water from the tofu, the cream cheese will end up smelling too much like tofu. In my house, we also use this to decorate cakes. Recipe by Amaguriguri

Remember the lavender extract earlier on? This is what I used the lavender extract for; a low calories cheesecake. If you read the post, this is actually requested by my regular customer. She went out of her way to buy me a slice to taste test and asked if I can replicate it. To be honest, I had failed a couple of times before getting it right. I am glad to say that this is the best version I had made so far.I used my amaretti biscuits method for the base on my first try. It turned out that the taste doesn't really compliment each other very well. For the second try, I decided to use digestive biscuits for the base. It worked! But the flavors profile and texture were not even close to the one which I had. So I began to improvise and this is the final result. When I first tasted the tofu cheesecake, I was mesmerized by the base. I know for sure it is not an ordinary curst. Then the silky smooth cheesecake which is not too overpowering with cheese, but instead, I get a very subtle lavender taste at the back of my mouth aftertaste.My fingers were crossed when I delivered this cake for my customer to try. I am thrilled that she approved! I know this is far from perfect as it is filled with air bubbles, but I am still hesitant about whether or not, should I tap the cake pan to remove the air bubbles before chilling in the fridge. May I should give it a try next time and let you know the result. For now, why not we get started with the recipe?

I wanted to eat cream that was as low in calories as possible. Bean paste has lots of fibre, and it's healthier than eating cake.All you need is tofu and bean paste Add mizuame starch if you don't like the taste and smell of the tofu. I don't add sugar because I want to keep the calorie count low, but add some if you prefer it a little sweeter. Recipe by Marrietty

This is very healthy and refreshing flavor. The texture is smooth. Enjoy with stick vegetables, bread, cracker, for salad, sandwich, appetizers. Put this Japanese-style dip into your daily meal. Please try it!

I wanted to make something for my kids to spread on bread. I based it on some other recipes, but reduced the amount of honey and cocoa power for a cheap yet tasty recipe.The cream is richer if you drain the tofu first, and I also think it keeps for a little longer. When I am busy, I just quickly pat it dry with kitchen paper. Water will naturally separate if you store it, so just drain it before eating. Recipe by Kumakuma mama chan

No cholesterol, high in protein and low calorie.A snack I thought of while I was lactating and avoiding dairy products.Uses coconut milk powder which absorbs the tofu's moisture, keeping it creamy over extended periods!The fragrance of coconut covers the smell of tofu. Recipe by pogue

So delicious that you'll think to yourself, "Is it really tofu!?" Shiitake mushrooms are the special ingredient in this just-like-cream-cheese tofu dip. The trick is to remove the water from the tofu completely!! Make it nice and creamy with a food processor.Enjoy as a canapé, in a sandwich or as a dip with bread. It can also be enjoyed as an alternative to mayonnaise.Tips and tricks:Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor.Cooking videoyoutu.be/XVHbctNGlVgForest-grown Japanese Shiitake Powder 40g, Natural Umami Booster

I wanted to make a refined tasting Chinese style dish that highlighted the delicate texture of tofu.They say that it's easier to get rid of the excess moisture in tofu if you boil it for a while, but if you can't be bothered you can skip this step.Once you put the tofu in the pot, don't use utensils to stir fry - shake the wok to stir the ingredients around instead.If you can manage to keep the shape of the tofu intact when you put this on a serving plate, it will look classier. For 2 servings. Recipe by KiwieKiwie