TOFUTTI BETTER THAN CREAM CHEESE® looks, tastes and spreads just like traditional cream cheese, but it is dairy free. And it comes in several flavours such as Plain, French Onion, Herbs & Chives or Garlic & Herb, so this versatile and delicious product can be used straight from the tub, spread on to bagels, sandwiches or crackers, or incorporated into dips and recipes. The same is true for SOUR SUPREME®. It looks and tastes like traditional sour cream, but it is also dairy free.
To use in a recipe, you can substitute traditional sour cream or cream cheese with non-dairy TOFUTTI BETTER THAN CREAM CHEESE® or SOUR SUPREME®.
Steak Fajita Wraps
This is like a steak sandwich to go! Wrap and take with you for lunch or serve warm for a delicious dinner.
1 ½ lbs of flank steak
1 Tbsp lime juice
1 Tbsp soya sauce
1 Tbsp honey
2 cloves of fresh minced garlic
1 large tomato sliced and cubed
Romaine lettuce leaves
4 large whole wheat wraps
¼ cup TOFUTTI SOUR SUPREME®
Place steak in a glass baking pan or bowl. In a small bowl mix together lime juice, soya sauce, honey and garlic and pour over steak. Put in fridge and marinate for 1 to 2 hours. Preheat barbeque and grill steak for approximately 5 minutes per side or until medium rare (or your preferred doneness). Set steak on cutting board and slice meat on the diagonal into thin slices. Place lettuce leaves into each wrap, add steak, place cubed tomatoes on top, and serve with a dollop of SOUR SUPREME®.
Green Goddess Salad Dressing and Avocado Salad
This is the perfect showy salad to serve if you are having your bridge club or book club for lunch. Cream Green Goddess Dressing is said to have been created by the head chef at the Palace Hotel in San Francisco for actor George Arliss who was starring in the hit play The Green Goddess. You can impress your friends at lunch with that tidbit of trivia! (and this delicious salad)
Dressing:
1 medium avocado (Haas if available)
4 Tbsp plain TOFUTTI BETTER THAN CREAM CHEESE®
4 Tbsp of SOUR SUPREME®
2 Tbsp fresh lemon juice
2 green onions, finely sliced
2 cloves of fresh garlic minced
3 Tbsp fresh basil chopped
1 Tbsp fresh parsley chopped
1 Tbsp of fresh tarragon chopped (or 2 tsp dried tarragon)
¼ tsp each salt and pepper
Salad:
1 large head of romaine lettuce, wash, dried and torn into bite size pieces
2 cans of tuna drained and flaked
2 avocados
In a blender mix together one avocado, the SOUR SUPREME® and TOFUTTI BETTER THAN CREAM CHEESE® lemon juice, fresh herbs and salt and pepper. Add a bit of water if mixture is too thick. Blend until a thick but creamy consistency. In a large salad bowl, combine romaine lettuce, tuna and slices of avocado. Spoon on dressing and gently toss to coat. Divide and place the salad on four chilled salad plates and serve immediately.
Sweet Potato Fries with “Cream Cheese” Dip
Make plenty of these fries as they go quickly! Great for game day, binge watching or a side dish with hamburgers. The fries have a wee bit of a kick which makes them even more delicious!
Fries:
6 medium sweet potatoes peeled and sliced into thin “fries”
3 Tbsp olive oil
1 tsp paprika
½ tsp salt
¼ tsp pepper
Dip:
1 cup TOFUTTI BETTER THAN CREAM CHEESE®
1 cup Garlic & Herb SOUR SUPREME®
1 clove fresh garlic minced
1 Tbsp lemon juice
Cut sweet potatoes into fries about ¼ to ½ inch thick by about 3 inches long. In a clean plastic bag, add fries, olive oil, spices and shake. Line a rimmed cookie tray with foil or parchment paper. Spray with non-stick cooking spray. Dump fries on to tray, spread out. Place in a preheated 350-degree F oven and bake for approximately 45 minutes.
In the meantime, make the dip by placing all of the dip ingredients into a medium size bowl and mash together with a fork or beaters. Place dip in a small bowl. Place cooked fries on a serving platter and serve alongside the bowl of dip.
