I recently had the opportunity to get my hands on a wonderful book titled “The Tofu Cookery” by Louise Hagler. It’s a book I have been eyeing for a good year. I absolutely love when an author takes one ingredient and turns it into a number of recipes. This is a skill that I continually study and try to master myself. When there are ingredient restrictions due to allergies, intolerances or other health ailments- as we all know cooking and baking can turn into what feels like the end of the road.
Due to the creativity and perseverance like this author and many of my wonderful blogger friends overcoming what seems like the impossible – becomes 100% possible.
Even if you avoid soy- this book is a great resource to have on hand. Hagler demonstrates that tofu can be made into – ice cream, burgers, dips, smoothies, salad dressing, cheese, pudding and cheesecake to name just a few. Reading through the recipes I began to think that perhaps a simple can of white beans could also be used in similar ways, or potentially cashews and other nuts/seeds.
A good cookbook inspires. It provides you with the tools that create something in your kitchen that brings happiness to both you and your family. The Tofu Cookery did just that- and for that reason I highly recommend it.
In the theme of inspiration I offer you today a recipe that I created after peering through this book . I was enticed by the idea of adding tofu to ice cream and could not resist a stab at it myself.
I call this recipe Orange -Rhubarb Frozen Yogurt because that is exactly what it tastes like. I did not use any yogurt in the recipe- but the texture and creaminess mimics exactly what I remember..
Orange Rhubarb Frozen Yogurt
2 Cups (10 oz) Chopped Rhubarb
3/4 Cup Orange Juice
1/2- 3/4 Cup Raw Agave Nectar
1/4 Tsp Cardamon (optional)
1/8 Tsp Salt
1 TBS Vanilla Extract
7 oz. Tofu (any variation) Drained and Patted Dry a few times with paper towel.
1 Cup ( 8 oz) Heavy Coconut Milk
- In a Sauce Pan- Combine the Rhubarb, OJ, Agave , Cardamon, Salt and Vanilla Extract and cook until Rhubarb is soft. Use the agave to taste- the less you use the more tart the ice cream will be. (I suggest starting at 1/2 cup and adding more later if you feel it is too tart) . Remove from heat and allow to cool.
- In a blender or food processor combine the Tofu and Coconut Milk – add in the slightly cooled Orange -Rhubarb mixture and puree until smooth. Give it a taste test and adjust sweetness. If you want more “tart” add in a little bit of additional orange juice. (Adjust a little at a time.)
- Cover and chill the mixture in the fridge until very cold.
- Process chilled mixture in an ice cream maker until frozen.
I topped my Frozen Yogurt with some extra Rhubarb/ Agave Puree that I had on hand.
IF you are Soy Free you might try this recipe using 2 cups of Heavy Coconut milk instead of 1 and eliminating the tofu. This will change the texture and flavor slightly of the ice cream- but I’m sure will taste just as wonderful.