Kid-Friendly & Healthy: Creamy Kale Tofu Delight
Kid-Friendly & Healthy: Creamy Kale Tofu Delight
Homemade Kale Tofu Cream: A Perfect Snack for Kids and a Healthy Option for Dieters
As parents, we always want to provide healthy and delicious snacks for our children. It can be frustrating when, despite our best efforts, kids find the food unappetizing. That’s why I’ve created a creamy tofu recipe incorporating kale, which is often a challenge for picky eaters. This versatile tofu cream is not only a hit with children but also a satisfying and filling option for those on a diet. Once you master this simple technique, you can explore creating various other flavorful tofu creams!
Ingredients- Tofu (firm or medium-firm), 420g
- Cashews, 1 handful (roasted)
- Almonds, 1 handful (roasted)
- Kale for wraps, 8 leaves
- Salt, a pinch
Cooking Instructions
Step 1
Begin by lightly rinsing the tofu under cool water. We won’t be pre-cooking or heating the tofu for this recipe. For the kale, using leaves meant for wraps (rather than juicing kale) is recommended as they are tender and blend more easily. However, if you have juicing kale available, feel free to use that. Chop both the tofu and the kale into manageable pieces.
Step 2
The amount of nuts shown here provides a good nutty flavor, but increasing the quantity will result in an even richer and more delicious creaminess. Typically, the ratio of tofu to cashews for tofu cream is around 1:1. This is because cashews contribute a significant creaminess and nutty depth, which, when blended with tofu, creates a luxuriously smooth, thick, and savory cream-like texture. It’s the secret to a truly decadent tofu cream!
Step 3
Now, let’s assemble the ingredients in the blender: add the tofu, followed by the kale, then the nuts, and finally a pinch of salt. The blending stage is the most crucial part of making tofu cream. If you’re using a blender with blades that are positioned high up, like mine, the blades might spin without fully engaging the ingredients, causing it to ‘air blend’. Here’s a tip if you have a similar blender: remove the lid and run the blender on its lowest setting. If it struggles to blend, turn the blender off completely, then use a spatula to gently push down and mix the ingredients inside. **Always ensure the blender is off** before you stir or press down. (Don’t worry, it won’t splash if you’re careful with the lid off). Repeat this process a few times – blending briefly, stopping to mix/press down, then blending again. Once the mixture starts to blend smoothly, you can increase the speed to high to achieve a thick and creamy consistency. This step requires a bit of patience, but the result is wonderfully smooth and rich tofu cream.
Step 4
Voila! The finished kale tofu cream is so thick and creamy that it holds its shape when scooped with a spoon. The vibrant green color is absolutely beautiful. I prefer to enjoy it without any added sweeteners; the natural freshness of the kale and the nuttiness of the cashews create a perfectly balanced and clean flavor that I find delightful.
