You can eat as is, this taste like yogurt. So yummy! you can have it on a sweet potato with sliced bananas you can have it on toast possibilities are unless.On the photo I am having on top of my oatmeal with berries😊 #Vegan #yogurt #cream #tasty

It has been used for various dishes in Japan for a long time.A common way to eat is to say “Hiya-yakko”, chill tofu with seasoning and soy sauce.By draining the tofu, you will be able to use it for various dishes.

I enjoyed various kinds of cheese on bagels in New York, but lately I've been wanting to eat healthier, so I made some using tofu.Drain the tofu really well to avoid a soggy finish. Recipe by Maria358

I've loved iri-dofu (scrambled tofu) since I was a kid. Now that I've grown up, there are times when I want to have it without meat. That's why I came up with this recipe.You can substitute powdered konbu seaweed with kobu-cha (salted konbu seaweed powder tea). :D Recipe by Vegimaya

When I was busy, I stumbled on this easy and useful way of preparing tofu.After you do it once, you'll be addicted!If the tofu stops draining halfway through, you can put water back in it through the holes you cut and use it in a different dish.I've never tried this with processed tofu, so I don't know how to drain it. Recipe by Pecchin

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

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

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

My mother taught me this trick.If you leave it for too long, it will dry out, so let it sit for an hour or two at the most. Recipe by Hinohinohino

I was aiming for a macrobiotic gratin that doesn't use any animal products (milk, cheese, mayo etc.) You can get plenty of protein from the tofu, so you don't need to add any meat or bacon.If you don't have a food processor, you could substitute silken tofu for the firm tofu, and whisk vigorously until it becomes smooth. Even if there are a few lumps left, it'll taste delicious since it's tofu. If you increase the amount of firm tofu, make sure add a little soy milk as well. Recipe by Mujiko

Straining tofu takes a long time and is troublesome, so I came up with this easy method.Even if you squeeze hard, the tofu won't pop out because it's sandwiched between the two plates.Use flat plates.Depending on the variety of tofu you're using, this method may not work. Recipe by yamita

Regular ice cream has lots of additives and is also high in calories. That's why I've been researching how to make guilt-free ice cream that's lower in calories at home. Comparing many different recipes, I've finally managed to put this together after a continuous effort to simplify the ingredients and steps.Use tofu without draining.If it's not too much trouble, I recommend blending the frozen mixture with a food processor or a blender (step 4). This makes the ice cream so airy and smooth like a soft serve and it's so delicious.It freezes faster if you flatten it first. Recipe by Stylish Mama.