Make your OWN tofu!

Try making your very own homemade tofu, courtesy of Cool Hunting.

Their site also has the full recipe listed as text. Check it out!

And Yet ANOTHER Website Exclusive Bonus Recipe!

Give this deliciously easy (and vegan) summer treat a try. If you like it, check out the other Tofu Ice Cream Desserts (I'm calling it "Tofulato" here, 'cause I gotta be me) in the book itself. Enjoy!

Peanut Butter Chocolate Chip Tofulato

16 ounces silken tofu
¼ cup cocoa powder
1 cup soy milk
1 tablespoon vanilla
1/4 teaspoon salt
1 cup sugar
1 cup creamy peanut butter, divided
1 cup chocolate chips

Ice cream maker method: Blend the first six ingredients plus ½ cup of the peanut butter in a food processor or blender. Chill mixture in refrigerator for at least one hour. Churn in ice cream maker, following manufacturer’s directions. Stir in remaining peanut butter one tablespoon at a time, then stir in chocolate chips. Freeze for about two hours before serving.

Freezer and food processor method: Blend the first six ingredients plus ½ cup of the peanut butter in a food processor or blender. Place one-third of mixture in the refrigerator and two-thirds of mixture in the freezer.
When the freezer mixture is frozen, remove and with a large sturdy knife cut into cubes. Place the refrigerated mixture in food processor and turn on. Slowly add in frozen cubes one at a time. Blend until mixture is thick and creamy. Stir in remaining peanut butter one tablespoon at a time, taking care not to incorporate it completely, then stir in chocolate chips. Freeze for about two hours before serving.

Makes 4-6 servings.

Another Bonus Recipe!

Southwest Avocado Corn Chowder

4 cloves garlic, peeled and halved
1 tablespoon minced jalapeño
3 green onions, chopped
2 tablespoons fresh squeezed lime juice
1 cup cilantro leaves, reserving a few leaves as garnish
4 ripe avocados, peeled
8 ounces silken tofu
1 teaspoon chipotle chili powder
1 teaspoon salt
2 cups fresh or frozen thawed corn
3 cups vegetable broth
4 ounces queso fresco, crumbled (omit for vegan variation)

Place garlic, jalapeño, onions, lime juice and cilantro in food processor and process until finely minced. Add in avocado, tofu, chili powder and salt and process until smooth.

Heat a sauté pan over high heat. Add corn and cook until most of kernels are lightly browned, stirring occasionally, about 3 minutes.

Bring broth to a rapid boil in a medium saucepan. Turn on food processor and slowly pour in boiling broth. When all broth is added, pour into a large serving bowl and stir in corn.

Serve warm with queso fresco (if desired) and a few cilantro leaves as garnish.

Vegan variation: Simply omit queso fresco in garnish.