Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
see more from this author
Comments (19)
Delicious thank you. I love silken tofu sour cream.
White beans or soaked cashews with extra water. Might be best to look up a vegan sour cream recipe that sounds good to you.
It was soo good!
Above the recipe description it has: “Prep-time: 25 minutes / Ready In: 40 minutes Makes 5½ cups Print/save recipe”. Click on print/save recipe and it will bring up an easy to print page.
If you make cashew cream as a regular part of your vegan life, as I do, use a couple of tablespoons or more, of it thinned with the lime juice etc. It makes excellent mock sour cream or crema. And honestly tastes better than even the creamiest silk tofu.
Everything about this recipe looked great except the tofu based lime crema. How do you make your cashew cream??
TIA
Please describe the texture of the terms “Extra-firm” . . “Lite silken” tofu – they sound totally opposite, an oxymoron! – and maybe in USA there is such a label. But in Australia and maybe other countries “extra firm” tofu is just that: very firm – whereas “lite silken” would be soft, like the expression “soft as silk”. So if one lives outside the USA I guess one can just try and choose the tofu that probably fits the recipe, ie. firm, or silken, or in between. Thx for delicious recipes and very encouraging amazing health information!!
Hi, silken tofu is different than the tofu to which you are referring. It is normally found in the asian food aisle and is NOT refrigerated. It comes in soft, firm, extra firm.
Maybe this link will work for you? The only brand I have ever seen this product in is Mori-Nu.
https://thrivemarket.com/p/mori-nu-extra-firm-silken-tofu?utm_source=google&utm_medium=pla_smart&utm_campaign=Shopping_Engagement_Smart_Members&utm_content=085696608051&utm_term=na&gclid=Cj0KCQjwuMuRBhCJARIsAHXdnqNrvL7z10dPeqWrNpQrSjlg5194aE135fVIu-RbkzTk4olS6L_0Z6saAhhhEALw_wcB
What can you use to substitute the tofu?
Not a thing…
I want to be able to print recipues
Above the recipe description it has: “Prep-time: 25 minutes / Ready In: 40 minutes Makes 5½ cups Print/save recipe”. Click on print/save recipe and it will bring up an easy to print page.
I’m surprised you put corn in this Mexican Breakfast Hash with lime Crema. I love corn but have been told corn does little for you and may do more harm than good.
Is the corn just for the looks & taste?
I thought it was pretty bland as written. I needed to add a lot more spice and feel potato would have been better texture-wise than the squash.
A great dish . Very tasty !!
Need to know serving amount and how many
Above the recipe description it has: “Prep-time: 25 minutes / Ready In: 40 minutes Makes 5½ cups Print/save recipe”.
How long will the lime crema keep in he fridge?
You can also make an avacado lime crema that tastes just as amazing. Avacado Lime juice cilantro and some vegan sour cream or yogurt garlic salt