Tofu Chili Cream
By Mary McDougall
Serves: Varies
Prep Time: 5 min
Cook Time: 5 min
Ingredients
6-8 Ounce Packages
Silken tofu
2 Medium
Poblano chilies, roasted, skinned, and seeded
1 Tsp
Garlic, minced
Directions
1
Place all ingredients in a blender jar and process until smooth. Scrape sides as necessary and repeat until well processed. Place in a bowl and chill until needed.
Hint: Roast chilies on a baking sheet about 6 inches from the broiler, turning as necessary to char all sides. Place in a brown paper bag and close top. Let cool for about 10 minutes. Remove seeds and as much skin as possible.
Print Recipe
Print With Images
Print Without Images
Struggling to make healthy eating stick? Get practical guidance, exclusive recipes and community support by joining our Starch Solution Community.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.