Tofu sour cream
A source of plant protein and healthy fats, this dish has a creamy texture and a fresh lemon flavor. It is perfect for vegan and low-carb diets.
Vegan dishes
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| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | ? |
| Mediterranean | |
| Anticandidal (ACD) | |
| FODMAP | |
| AIP | ? |
| DASH | ? |
| GAPS | ? |
| Low Lectin Diet | |
| Low Histamine Diet | ? |
| Gluten-free Casein-free (GFCF) | ? |
| Specific Carbohydrate Diet (SCD) | ? |
| Low Oxalate Diet | |
| MIND | ? |
Kitchen: Mediterranean
Inventory: Blender
Difficulty: very simple
1 kg 538 gram
Servings: 8 (1 serving ≈ 38 gram)
Digestion time: 2 hour
Complete protein: ✔
Cut the tofu (250 g) into small slices.
Place the sliced tofu in a blender bowl and add lemon juice (1.5 tbsp), olive oil (2 tbsp), and a little sea salt or pink Himalayan salt to taste.
Blend all the ingredients until smooth.
Refrigerate the resulting cream for a couple of hours.
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