![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/5.jpg\")
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After making some non-dairy ice cream (like this<\/a>\u00a0and\u00a0this<\/a>), I felt a bit more adventurous, and I wanted to experiment with different ingredients.<\/p>\n One of the main ingredients of this strawberry ice cream was of course strawberries.<\/p>\n But the main ingredient of this ice cream was this, tofu!<\/p>\n The texture is very different from nice cream or avo ice cream,\u00a0and it may be somewhat borderline to call this “ice cream” because this does not have the “creaminess” you expect from ice cream.<\/p>\n Nonetheless, this was tasty, and it’s worth posting here as a starting point.<\/p>\n I’m planning to tweak it \u00a0by adding something to improve its texture.<\/p>\n But here is what I used to make this strawberry (tofu) ice cream: After making some non-dairy ice cream (like this\u00a0and\u00a0this), I felt a bit more adventurous, and I wanted to experiment with different ingredients. One of the main ingredients of this strawberry ice cream was of course strawberries. But the main ingredient of this ice cream was this, tofu! The texture is very different from nice cream […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,28,29],"tags":[],"class_list":["post-44761","post","type-post","status-publish","format-standard","hentry","category-dessert","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44761","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44761"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44761\/revisions"}],"predecessor-version":[{"id":44774,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44761\/revisions\/44774"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44761"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44761"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44761"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/3.jpg\")
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\n– 1\/2 package soft tofu, microwaved and excess water was removed
\n– 3\/4 cup strawberries for completing pureeing with tofu
\n– about 1 cup sugar
\n– fresh lemon juice from 1\/4 lemon
\n– about 1\/4 teaspoon\u00a0agar agar
\n– 1\/4 cup strawberries (added at the end, roughly pureed)<\/p>\n![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/4.jpg\")
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