Chive Tofu Sour Cream Food

SOUR CREAM CHIVE BISCUITS

Sour Cream Chive Biscuits image

Provided by Food Network

Time 45m

Yield 10 to 12 biscuits

Number Of Ingredients 9

Ingredients

Nonstick cooking spray, for the baking sheet
2 cups all-purpose flour, plus more for dusting
1/2 cup minced fresh chives
1 tablespoon baking powder
1/2 teaspoon fine salt
1 cup full-fat sour cream
6 tablespoons evaporated milk
2 tablespoons unsalted butter, melted, plus more for brushing and serving
Sliced ham, for serving

Steps:

Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray.
Put the flour, chives, baking powder and salt in a mixing bowl and stir to combine. Whisk together the sour cream, evaporated milk and butter in a small mixing bowl. Pour the wet into the dry and mix using a light hand just until combined.
Lightly flour a bread board, turn the dough out onto the board and knead 6 to 8 times. Pat into a 3/4-inch-thick round. Dip a 2-inch biscuit cutter in flour and cut out rounds from the dough. Place on the prepared baking sheet and brush the tops with more melted butter. Bake until golden brown, 20 to 22 minutes. Serve with fresh butter and sliced ham.

CHIVE TOFU SOUR CREAM

Chive Tofu Sour Cream image

Provided by Food Network

Categories appetizer

Yield 2 cups

Number Of Ingredients 6

Ingredients

1 pound of tofu, firm
2 tablespoons of brown rice vinegar
1 tablespoon of soy sauce or umeboshi vinegar
1/2 teaspoon of sea salt
Water to texturize, about 1/3 cup
1 bunch of chives, sliced thinly

Steps:

Steam or boil tofu for 3 minutes. Drain then blend with other ingredients. Add chives or scallion greens.

QUICK TOFU AND CASHEW SOUR CREAM (VEGAN)

Quick Tofu and Cashew Sour Cream (Vegan) image

Sounds so yummy! This recipe is from Neva & Jim Brackett's 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes. Update: I tried this today and was really pleased with the results! I used it with recipe #161324 by Tigerduck and I couldn't tell it wasn't real sour cream. Of course you can tell its not the real thing when eating it plain, but it's still nice. Best alternative when mixing it with other ingredients you would use sour cream with though. I'm sure I'll get the same terrific results when I use it in a black bean soup I plan to make tomorrow.

Provided by Enjolinfam

Categories Soy/Tofu

Time 10m

Yield 2 cups, 10-15 serving(s)

Number Of Ingredients 6

Ingredients

1 (12 ounce) box morinu soft silken tofu (or 9 ounces regular tofu and 1/2 cup water)
1/2 cup raw cashew nuts
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon onion powder
2 tablespoons fresh chives, snipped (may use dried chives)

Steps:

Place all ingredients in blender, except the chives. Blend for at least 1 minute until silky smooth.
Add the chives. (Blend briefly or green sour cream will result).
Serve (thickens more if chilled).

MISO-TOFU RANCH DIP

Miso-Tofu Ranch Dip image

Umami-loaded ingredients (tofu and miso) make this the most addictive ranch ever.

Yield Makes 2 cups

Number Of Ingredients 11

Ingredients

4 ounces drained soft (silken) tofu
3 tablespoons white miso (fermented soybean paste)
1 tablespoon fresh lemon juice
2 teaspoons Sherry vinegar or white wine vinegar
1/2 teaspoons garlic powder
1/2 teaspoons onion powder
1/4 teaspoons freshly ground black pepper
1/2 cup sour cream
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
Raw vegetables

Steps:

Purée 4 ounces drained soft (silken) tofu, 3 tablespoons white miso (fermented soybean paste), 1 tablespoon fresh lemon juice, 2 teaspoons Sherry vinegar or white wine vinegar, 1/2 teaspoons garlic powder, 1/2 teaspoons onion powder, and 1/4 teaspoons freshly ground black pepper in a blender. Transfer to a medium bowl; mix in 1/2 cup sour cream, 2 tablespoons chopped fresh chives, and 1 tablespoon chopped fresh flat-leaf parsley. Top dip with more chives and serve with raw vegetables for dipping.
DO AHEAD: Dip can be made 3 days ahead. Cover and chill.

FAST NO DAIRY BAKED POTATOES "SOUR CREAM"/CHIVE

FAST NO Dairy Baked Potatoes

vegan/Kosher-Pareve/gluten free/dairy free With keeping Kosher and being on Weight Watchers I have come to enjoy preparing healthy meals.

Provided by bamedeo

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 baking potatoes, medium size, whole washed well
8 ounces tofu sour cream, Tofutti Brand Blue Tub Non Hydrogenated Sour Supreme Cream
4 tablespoons chives, washed and chopped
1 garlic clove, fresh crushed may substitute Dorot brand 1 cube
1/4 teaspoon sea salt, used to taste
1/4 teaspoon black pepper, freshly ground to taste

Steps:

Using a fork poke some holes in the potatoes and microwave for 15 minutes.
Turn over and microwave for another 5 minutes. Squeeze gently using a potholder to test for doneness. Time may vary depending on wattage of oven.
While potatoes are cooking prepared 'sour cream' and chive mix in a bowl. Add all ingredients and blend.
When potatoes are done slit down the middle and press in from the sides to burst them open.
Scoop in 2 tablespoons per potato of Tofu/chive mix, grind fresh pepper on top and enjoy!

Nutrition Facts : Calories 120.7, Fat 0.2, Sodium 151, Carbohydrate 27.9, Fiber 2.6, Sugar 1.2, Protein 2.7

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