Tofu Cream

This stuff is awesome! So great on pretty much anything, can be used in place of mayo or sour cream, a great topper for your food or a spread for burritos. I First made this recipe to use it with the next one that I will add above: Thin Mushroom Pizzas. I was thoroughly impressed with this stuff, it's really good and Kurt LOVES it! (So an approval from a male perspective.) It only keeps for 2-3 days though which is a bummer. Try it out, let me know what you think!

Ingredients:

1- 14 oz package firm tofu
1 1/2 Tb umeboshi plum paste
3 1/2 to 4 Tb Vegenaise
6 Tb fresh lemon juice

Rinse the tofu and place on a plate with a second plate on top. Place a heavy weight (like a pitcher full of water) on top of the plate. Set aside for 10 mins to press out the excess liquid.

Transfer the pressed tofu to the basket of a steamer set over a pot of boiling water. Cover the pot, and steam the tofu for 3-5 mins. Let cool.

Place the steamed tofu, umeboshi plum paste, Vegenaise, and lemon juice in a food processor or blender and puree till smooth. Transfer to a tightly sealed container, and chill for an hour before serving. The cream keeps for 2-3 days in the fridge.
Serves 8