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 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

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

After many experiments, I was able to make a tofu-based ice cream that didn't taste like tofu! Even my daughters, who don't like tofu-tasting sweets, love this.There are many ways to drain tofu, but squeezing was the easiest method to adjust, so that's what I used.By boiling the tofu and squeezing it out thoroughly, the unique taste of tofu is neutralized, and the texture of the "cream" becomes very smooth and rich.If you press too hard when you're squeezing the water from the tofu on a sieve, it will press out, so the key is to press firmly yet slowly.If you press the tofu too much it will become dry and grainy. If that happens, add a little water. Recipe by PUKAFU

I wanted to have a rich almond jelly that's just as good as the ones served in restaurants.I topped mine with goji berry. Mango jam or apricot jam are also suitable. It's also tasty without topping. Recipe by Yu-ko

I wanted to eat a healthy treat using firm tofu.I tried various things including soy milk and silken tofu, but firm tofu was the best for a stiff cheese-like texture.I lightly rinsed off the tofu before mixing it into the batter. Since you just mix everything together I don't have any hints.The cake is 348 calories in total. Recipe by gh97923

I found a good recipe in a macrobiotic cooking book and rearranged it a bit.When you chill these desserts, they will harden a little. Some liquid will seep out of the tofu and rise to the so please remove it before eating. These desserts don't keep for long so please eat them on the same day or morning after. If you don't have any white miso then you can use white sesame paste instead.The lemon really makes this dessert feel like an authentic cheesecake but you can also still taste the tofu as well. Recipe by Miyakojika

Great for vegetarian and dairy-free diets✨✨✨It is actually very easy to make tofu cottage cheese-like!Heat it to remove the water and break it down to get it closer to a slightly milky, fluffy texture 🧀✨.

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

After reading a macrobiotic recipe book, I cut out some ingredients, calories and steps and came up with this recipe.I'm breastfeeding at the moment, so avoiding sugar and dairy products.I recommend this for people with food allergies.Of course, you can also make this with store bought cream cheese.Cream cheese has been subbed with tofu, cream with soy milk and eggs with kanten.You can cut out even more calories by substituting sugar for artificial sweeteners such as Lakanto S. Recipe by Amaguriguri

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

I love desserts with Johnny Tofu, but I can't buy it very often because it's over our budget. But I really want to eat it!! I came up with this recipe because of a greedy craving.I think it's smoother if you drain the tofu after stirring it up once, rather than draining it as is.If you like ginger, it's also good with ginger molasses. Recipe by Hyuuma