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May 25, 2010

Carrot-Tofu Pudding

Carrot-Tofu PuddingIngredients:

  • 400 g carrot
  • 200 g tofu
  • 2 tbsp semolina
  • 2 egg yolk
  • 1 cup soy milk
  • 1 tbsp olive oil
  • 2 tbsp cream
  • 1/2 cup sugar
  • 1/2 tbsp dried breadcrumbs
  • salt


Peel the carrots, wash them properly, and grate. Place it into a frying pan. Pour in milk, olive oil, salt, and sugar. Cover and cook for 5-6 minutes at a full heat. Then spread over the semolina, and cook for 3 minutes more.

Then add egg yolks, and mix well. After that add mashed tofu, and mix again. Smear the top with cream, and sprinkle with dried breadcrumbs. cook for 3 minutes more. Serve hot.

Vegetarian Recipes

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