- Recipes Home
- Interest Groups
Vanilla Tofulato Recipe
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Water||1⁄3 Cup (5.33 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Soft tofu||1 Pound, drained (1 Package)|
|Buttermilk/Plain yogurt, whole milk / whipping cream||1 1⁄2 Cup (24 tbs)|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 1246 Calories from Fat 310
% Daily Value*
Total Fat 34 g53%
Saturated Fat 17.7 g88.4%
Trans Fat 0 g
Cholesterol 110.5 mg
Sodium 159.1 mg6.6%
Total Carbohydrates 170 g56.8%
Dietary Fiber 16 g64%
Sugars 138.9 g
Protein 48 g95.6%
Vitamin A Vitamin C
Calcium 5.5% Iron 1.1%
*Based on a 2000 Calorie diet
Add sugar; stir over medium heat until gelatin is completely dissolved.
In a food processor or blender, whirl gelatin-sugar mixture (or just sugar, if not using gelatin) and tofu until smooth.
Stir mixture into buttermilk, adding the 1/3 cup whipping cream, vanilla, and, if desired, additional flavoring.
Pour into 1-quart or larger container of a self-refrigerated or ice- and salt-cooled ice cream maker (use 1 part salt to 6 parts ice).
Crank or process according to manufacturer's directions until tofulato is softly frozen and hard to mix, then serve (remove dasher).
Or, to firm and mellow tofulato, cover and freeze for 1 to 2 hours.
Or cover ice- and salt-cooled container with plastic wrap, then with lid; repack with 1 part salt to 4 parts ice, cover with several heavy cloths, and let stand for 1 to 2 hours.
Serve, or store in freezer; for best flavor and texture, use within 3 weeks.
To make hard-frozen tofulato easier to scoop, let it soften at room temperature (about 30 minutes for a full batch).