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 Post subject: Tofutti sour cream
PostPosted: Thu Feb 28, 2013 8:42 pm 
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Hearts James Cromwell

Joined: Fri Dec 28, 2012 1:18 pm
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I tasted it once and didn't like it, now I have two containers of it in my fridge delivered by mistake. I'm wondering if it would taste better if I jazzed it up with some lemon juice and seasoning? I usually make my own sour cream with tofu like this. I need a good sour cream for Mexican layered dip I'm making for omnis tomorrow night and am wondering if anyone has some inexperience with the Tofutti. Thanks.


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 Post subject: Re: Tofutti sour cream
PostPosted: Thu Feb 28, 2013 9:32 pm 
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I think it tastes okay (the one in the blue tub), but I bet a little bit of lime juice or something would make it a little tastier for your dip.


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 Post subject: Re: Tofutti sour cream
PostPosted: Thu Feb 28, 2013 11:01 pm 
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If you don't like the taste, i definitely recommend jazzing it up with some lime juice, cilantro, garlic, etc.

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 Post subject: Re: Tofutti sour cream
PostPosted: Thu Feb 28, 2013 11:21 pm 
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I don't love the taste of it on its own, but I think it really adds that nice, expected creaminess (if not much tanginess) to anything you put it on. I like the lime juice idea. Apple cider vinegar could work too, and maybe some spice like smoked paprika.


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 Post subject: Re: Tofutti sour cream
PostPosted: Fri Mar 01, 2013 1:20 am 
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Jazz it up and let me know how it goes. I have two tubs myself and to me it tastes like it has some off chemical-ish taste. So does soy yogurt. I think I could adjust to the yogurt the flavors help. So may it will help your dish to add other flavors.

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 Post subject: Re: Tofutti sour cream
PostPosted: Fri Mar 01, 2013 7:34 am 
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Mix it with onion soup mix and make some trashy, old school dip for chips!

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 Post subject: Re: Tofutti sour cream
PostPosted: Fri Mar 01, 2013 12:53 pm 
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Use it in a coffeecake batter. I think both American Vegan Kitchen and the Candle Cafe cookbook call for it in theirs. I am nearly positive that Celine and Joni's books also have recipes with it, across the board in savory and sweet dishes.

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 Post subject: Re: Tofutti sour cream
PostPosted: Fri Mar 01, 2013 12:55 pm 
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Use some in the American Vegan Kitchen cinnacrunch muffins. Amazing.

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 Post subject: Re: Tofutti sour cream
PostPosted: Fri Mar 01, 2013 1:19 pm 
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I use it to make stroganoff with them Gardein beefless tips.


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 Post subject: Re: Tofutti sour cream
PostPosted: Fri Mar 01, 2013 3:17 pm 
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Hearts James Cromwell

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Update: to my palette, there was too much of a tofu flavor going on to be used straight up. I added a few tablespoons of lime juice, salt and white pepper which took the tofu edge off and gave it a nice clean taste, perfect for Mexican. I think I will use it from now on instead of my homemade tofu sour cream. Thanks for all the suggestions, I'm particularly intrigued by the chip dip idea, it's been a longtime since I've had that!


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 Post subject: Re: Tofutti sour cream
PostPosted: Fri Mar 01, 2013 3:51 pm 
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I use tofutti for cream cheese frosting. So far no omni has known the difference.

Or you can send them to me. I always liked tofutti better then cream cheese anyway. Unless scallions were involved. I should make scallion tofutti!


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 Post subject: Re: Tofutti sour cream
PostPosted: Fri Mar 01, 2013 4:07 pm 
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Desdemona wrote:
Mix it with onion soup mix and make some trashy, old school dip for chips!



this is the only acceptable use for tofutti sour cream.


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 Post subject: Re: Tofutti sour cream
PostPosted: Fri Mar 01, 2013 4:26 pm 
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OMG I just realized it's sour cream not cream cheese! Ok now we all know what I think of when I read tofutti.
I've bought the sour cream before and I usually just put it on Mexican food. I make Mexican so spicy to begin with I don't need to do anything to the sour cream, once it's rolled up in a burrito with spicy stuff there's nothing to be done.


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 Post subject: Re: Tofutti sour cream
PostPosted: Fri Mar 01, 2013 4:31 pm 
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Hearts James Cromwell

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I woudn't bother doing anything to it either if I was going to bake it, but it's for a layered dip so it's going to be bare naked!


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 Post subject: Re: Tofutti sour cream
PostPosted: Fri Mar 01, 2013 5:04 pm 
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i like the tofutti products. i use the sour cream as is on mexican food or chili.
i think it tastes similar to real sour cream except there is less of that dairy zing.

ive made dip with it a million times and fed it to omnis and no one ever can tell the difference.

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 Post subject: Re: Tofutti sour cream
PostPosted: Fri Mar 01, 2013 5:06 pm 
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Desdemona wrote:
Mix it with onion soup mix and make some trashy, old school dip for chips!


Love this. Or dill dip.

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 Post subject: Re: Tofutti sour cream
PostPosted: Fri Mar 01, 2013 5:13 pm 
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I don't like it plain, but its great with cucumber, garlic, lemon juice, etc for Tzatziki

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 Post subject: Re: Tofutti sour cream
PostPosted: Fri Mar 01, 2013 9:30 pm 
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pandacookie wrote:
Use some in the American Vegan Kitchen cinnacrunch muffins. Amazing.


Was just coming here to say this! So good.

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 Post subject: Re: Tofutti sour cream
PostPosted: Fri Mar 01, 2013 11:32 pm 
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Make borscht and stir it in? I'm really not a fan of borscht on its own but love it with sour cream mixed in.

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