A great margarine replacement for sandwiches! Easy to make!

Makes 1-3/4 cups

16 oz. pkg. extra firm, water packed tofu

1 t. sea salt

1/4 t. turmeric

1/4 c. coconut milk by Goya

1/4 c. additional coconut milk

1 T. raw sugar

Rinse tofu. Wrap in tofu cloth, twist and squeeze out excess liquid till dry.

Place tofu in food processor and process till creamy, scraping down insides of process with spatula.

Add 1/4 c. coconut milk. Process again till creamy, 2-3 minutes, at 1 minute intervals.

Add another 1/4 c. coconut milk along with the raw sugar. Process again till creamy, about 1 minute.

When contents look and feel like margarine, transfer to covered plastic containers and refrigerate till cold and margarine firms up.

Notes: You cannot fry with this product. Use on sandwiches or toast. In hot foods, such as soups or sauces, add a little at the end to add a richer, creamier texture to the dish. This margarine has a creme-fraiche type of texture.


© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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