10 1/2 ounces package extra-firm or firm tofu, reg. or low fat 4 tablespoons sweetener of your choice 2 tablespoons lemon juice 1/4 teaspoon vanilla extract 1/8 teaspoon salt 1/8 teaspoon almond extract soy milk as needed
Place all ingredients in a blender or food processor and process until very smooth. Add more so ymilk a teaspoon at a time if the mixture is too thick; blend well. Place in a covered container; refrigerate until chilled.
This tastes pretty good but has almost a sour cream taste. I do like it though.
veganqueen February 27, 2010 COMMENT: Just wanted to clarify something.Extra Firm tofu is available as Silken or Regular. Silken is Japanese and Regular is Chinese. Extra Firm tofu IS acceptable for this recipe IF it is the Silken Extra Firm Tofu (Japanese-style tofu, generally comes in those little aseptic boxes and aren't refrigerated; can be found by soy sauce and other Asian products). It is the Regular Extra Firm Tofu that is much like feta cheese (This is the water packed stuff that is ALWAYS in the refrigerated sections-this is not the best choice for a recipe such as this). I don't tend to purchase Chines style tofu all that much, except for one recipe in particular, and everything else I use silken for (even scrambled tofu-it comes out so much better!)
Guest Foodie February 18, 2008 COMMENT: I strongly discourage using EXTRA firm tofu. The name "Silken Tofu whipped topping" means the recipe calls for Silken Tofu.
Extra firm has the texture of feta cheese and does not dissolve on any level, while Silken tofu is of desert quality and consistency resembling pudding.
It's ok to cheat a little by using convenience foods in your cooking. Refrigerated crescent roll dough comes in very handy in recipes like cheddar spinach appetizer squares, mini pepperoni rolls, or simple bear claws.