- 2
- 10 mins
- 10 mins
Ingredients
- 1 240g package firm silken tofu (from the refrigerated section)
- 1 tbsp white wine vinegar
- 1 tbsp ume plum vinegar *
- 1 tsp fine sea salt
- 1/2 tsp garlic granules or garlic powder
- 2 tbsp minced white onion
- 2 tbsp minced or grated carrot
- 2 tbsp seeded and minced red bell pepper
- 2 tbsp seeded and minced cucumber
- Substitute for ume plum vinegar: 3/4 cup white rice vinegar plus 1/4 cup sugar plus 2 teaspoons salt.
Preparation
Step 1
Open and drain the tofu from it's water. Wrap gently in paper towels and lightly press out some of the liquid by hand.
Combine tofu, vinegars, salt and garlic in a high speed blender or food processor and blend until completely smooth, stopping periodically to scrape down the sides. If more liquid is needed, taste the mixture - if you're happy with it's "tang" add a bit of water, if you'd like a little more bite, add a splash more of white wine vinegar.
Once smooth and whipped, empty contents into a bowl and fold in the vegetables.
Use as a spread or a dip. Store leftovers in a tightly sealed container in the fridge for up to one week.
NOTES
For plain cream cheese, omit the vegetables.
For herb & garlic cream cheese, omit the vegetables and add in ½ teaspoon each of dried oregano, thyme and basil, and an additional ¼ tsp dried garlic granules.