I have had very good luck using beaten soft tofu instead of heavy cream volume for volume in dishes like coquilles St. Jacques and Basil Cream sauce. It does not seem to change the texture or taste of the finished dish.
I have had very good luck using beaten soft tofu instead of heavy cream volume for volume in dishes like coquilles St. Jacques and Basil Cream sauce. It does not seem to change the texture or taste of the finished dish.