Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Tofu | 100g firm | 76 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- * 2 T. dairy-free margarine (or extra-virgin olive oil)
- * 2 1/2 T. unbleached flour (use slightly less if you don't want it too thick)
- Blended Mixture:
- 1 c. soy milk
- 1/2 c. extra-firm silken tofu or medium-firm tofu, crumbled
- 1/2 c. water
- Enough flavorful veggie boullion or powder for 1 c. of liquid, crumbled
- 1/2 tsp. salt
- a large pinch each of freshly-grated nutmeg and white pepper
- =
Directions
1. Blend all blended ingredients in a blender except for the nutmeg and white pepper until very smooth (a minute or so).
2. Melt the margarine in a medium, heavy saucepan over medium-high heat, whisking in the flour to get a roux but before it starts to change color.
3. Scrape the roux into the blender and blend to mix for a few seconds.
4. Pour the mixture back into the saucepan and stir over medium-high heat until it thickens and boils.
5. Simmer on low for a few minutes, whisking in nutmeg and white pepper.