Читать книгу The Tofu Cookbook: Over 150 quick and easy recipes - Leah Leneman - Страница 10

Combining tofu with potato and cauliflower gives a rich creaminess, more usually associated with an undesirably high fat content.

IMPERIAL/METRIC		AMERICAN
1 small	cauliflower	1 small
1	onion	1
1 lb (455g)	potatoes	1 lb
1½ pints (850ml)	vegetable stock or water	3¾ cups
½ lb (225g)	soft or medium tofu	1 cup
as required	sea salt	as required
as required	freshly ground black pepper	as required
1 tbs	vegetable margarine	1 tbs
as required	chopped parsley	as required

1 Chop the cauliflower, onion and potatoes into dice, cover and cook in the stock or water until very soft. Cool briefly, then pour into a liquidizer, add the tofu, and blend thoroughly.

2 Return the mixture to the saucepan, add seasoning and the margarine, and reheat gently. Serve topped with chopped parsley.