Whipped tofu is creamy and wealthy; a clean canvas for any flavorings or substances you possibly can think about. On this recipe from The Plant-Based mostly 5 Ingredient Cookbook, whipped tofu is served merely with stewed tomatoes, zucchini, and recent basil leaves. The result’s a lush textural expertise.
What you want:
1 (16-ounce) package deal agency tofu, drained
⅓ cup vegan milk or heavy cream
½ teaspoon salt, divided
¼ teaspoon black pepper, divided
¼ teaspoon crushed crimson pepper
1 tablespoon impartial oil, for frying
1 pint cherry tomatoes
1 pound zucchini, trimmed and diced
⅔ cup vegetable broth
¼ cup basil leaves, torn; a couple of leaves reserved for garnish
Olive oil, for ending
What you do:
1. Right into a blender, add tofu and vegan milk or heavy cream. Mix on excessive for 30 to 45 seconds till fully easy and creamy. Add ¼ teaspoon of salt and ⅛ teaspoon black pepper and mix as soon as extra to include. Put aside.
2. In a big pot over medium-high warmth, heat impartial oil. Add tomatoes and cook dinner till skins start to separate, about 1 minute. Add zucchini and remaining ¼ teaspoon of salt and ⅛ teaspoon black pepper. Cook dinner for five minutes. Add crushed crimson pepper. Add broth and convey to a boil. Cut back warmth and simmer for 20 minutes till thickened, stirring sometimes to stop sticking. Simply earlier than serving, stir in basil. Flip off warmth.
3. To serve, into shallow bowls spoon tofu utilizing a round movement with again of spoon to create a divot in heart of tofu. Spoon tomatoes and zucchini into heart of tofu. Add a drizzle of olive oil to complete.