Take a look:

The best brand I know that helps the lactose intolerant is Tofutti Brands, soy-based products that come as close as possible to mimicking the real cream cheese, sour cream, ricotta and shredded cheeses that make most of the following recipes possible.

Locally you can get Tofutti products at groceries like Kroger’s, Fresh Market and Meijer’s [Fort Wayne, Indiana].

Be sure to check out Eileen’s article for the recipes.

Now, if you like cheesecake, be sure to try this recipe for Cream Cheese Cupcakes (pictured above) made with Tofutti Better Than Cream Cheese and Tofutti Better Than Sour Cream.

Via The Journal Gazette.

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Ingredients:

1 tbsp olive oil
3 large fresh tomatoes
2 garlic cloves
5 sprigs thyme
1/4 cup white wine or vegetable broth
1/2 cup Tofutti Better Than Ricotta
grape tomatoes, yellow and red for garnish
salt and pepper to taste

Directions:

Heat olive oil in a pan over medium heat. Chop tomatoes and garlic and add to the pan. Cook covered for about 10 minutes until tomatoes soften.

Add white wine and chopped thyme. Bring to boil and cook uncovered for 5 more minutes until half of liquid evaporates. Remove from heat, let it cool for a bit.

Then add the Tofutti Better Than Ricotta. Stir until well incorporated. Salt to taste and add more chopped thyme if needed. Cook for 3 more minutes.

To serve, add cooked Tofutti ravioli to the sauce at the last minute. Allow both ravioli and the sauce to achieve same temperature. Garnish as desired.

If you prefer a smooth sauce, you can transfer to blender and puree the tomato mixture. Then transfer the puree back to the pan.

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Like Fran Tarnkenton, Tofutti made its own stumble: “Krazy Garlic.” A non-dairy ice cream made with garlic. Good idea, but the name just didn’t jive with consumers.

Tofutti’s founder and CEO, David Mintz, explains:

Often entrepreneurs get caught up in early success and introduce product extensions or new business lines that fail. Mintz says one of his biggest mistakes was adding a line of ice cream called Krazy Garlic. The product — which like all of Tofutti’s ice creams is non-dairy — was made with garlic but didn’t taste garlicky, Mintz says. Still, the name was enough to turn off customers.

“All the [retailers] sent it back. No one wanted to even taste it,” recalls Mintz, who has also opened several restaurants during his career. A garlic lover himself, Mintz says he didn’t consider that other people wouldn’t be so enamored with the idea of mixing garlic with ice cream.

The other lesson from Krazy Garlic: “The naming of a product is so key. It has to make the consumer want to try it,” Mintz says. He kept that in mind when Tofutti introduced a chocolate ice cream bar, which the company called Black Gold. (That one is still on the market.)

But Tofutti still has plenty of outside-the-box flavors, like Key Lime Pie Cuties, Vanilla Almond Bark premium Tofutti, and Tofutti Chocolate Covered Flowers, a dessert pop made with rose, marigold, jasmine, and lavender flavors.

Via Entrepreneur.

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This couldn’t be faster or easier! And oh, so dairy free delicious!

Ingredients:

1 cup Tofutti Better Than Sour Cream
1 cup Tofutti Garlic and Herb Better Than Cream Cheese
1/4 cup of pesto
1/2 cup vegetable broth, a tablespoon at a time
Salt and pepper to taste
Small bunch of fresh basil
1/4 cup toasted pine nuts if desired

Directions:

In medium saucepan, combine Better Than Sour Cream and Garlic and Herb Better Than Cream Cheese. Heat slowly, stirring to combine.

Add Pesto, salt and pepper.Thin sauce to consistency you enjoy by adding the broth a tablespoon at a time. Serve over Tofutti ravioli.

Garnish with fresh basil and pine nuts.

Serves 4.

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Ingredients:

2 containers Tofutti Better Than Ricotta
Olive oil, to coat pans
2 large eggplants
5 servings, egg replacement, such as Ener-G or Bob’s Red Mill Egg Replacement
Salt and freshly ground black pepper
1 packages (about 12 ounces) frozen spinach, thawed and strained
2 to 3 garlic cloves, finely chopped
2 T. fresh basil, chopped
3 1/2 cups jarred tomato sauce
1 cup shredded Tofutti Better Than Mozzarella (shred with knife)

Directions:

Preheat the oven to 350 degrees F.

Spread thin coating of olive oil on 3 baking or cookie sheet pans, or reuse the same pan several times.

Wash the eggplants and cut the tips off. Put the flat end down onto the cutting board. Slice the eggplants lengthwise into 1/4-inch thick slices, to make about 15 slices. Beat 4 servings of the egg substitute; add salt and pepper. Coat each eggplant slice by dipping into the beaten egg substitute, drain excess mixture, and lay flat on baking sheet.

Bake until golden brown, about 15 minutes. If you can’t cook all of the eggplant at once, bake them in batches. Remove from the oven and cool to room temperature.

Note: You can make the eggplant ahead of time and store it in the refrigerator.

Combine spinach, Tofutti Better Than Ricotta, remaining egg substitute, garlic, and 1/2 cup of the shredded Tofutti Better Than Mozzarella in a bowl. Mix well. Add salt and pepper, to taste.

Spoon 1 cup of tomato sauce onto the bottom of a small baking dish. Spoon 1 to 2 tablespoons of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place into the baking dish.

Top with remaining tomato sauce, and cover with foil and bake for 45 minutes, until the tomato sauce is bubbling and the filling is hot. Let them rest for 15 minutes before serving.

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Think you’re a great cook, huh? Here’s your chance to prove it!

Put on your chef’s hat and whip up your very own unique recipe with any of Tofutti’s products and you could win $25 in Tofutti coupons. Plus a spot on “Tofutti Foodie” – Tofutti’s official food blog.

Maybe you have an awesome idea for cheese cake with Tofutti Better Cream Cheese. Or what about a pasta dish with Tofutti Better Than Ricotta Cheese? Oh, here’s a good idea. Use premium Tofutti frozen dessert in a smoothie. Go where inspiration takes you!

Contest starts now and ends May 28th…plenty of time to work your magic.

To enter, email your recipe to marketing@tofutti.com. Cooking gurus who include pictures with their recipe have a better chance of winning…wink, wink.

Feel free to submit as many recipes as you like.

Click here for official contest rules.

Go! Start cooking!

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This recipe originates from King Arthur Flour and was morphed into my Tofutti Foodie style of dairy free delicious alternatives!

Ingredients

3 cups unbleached bread flour (I used the King Arthur Brand)
1 cup old fashioned oats
1/4 cup Tofutti Better Than Sour Cream
1 1/2 t. salt
4 T. honey
2 t. instant yeast or 1 pkg. active dry yeast
1 1/4 cups lukewarm water
3/4 cup dried cranberries or raisins
1/2 cup chopped walnuts

Directions

In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Turn dough onto a floured surface and knead for 10 minutes.

Place the dough into a lightly greased bowl, cover with plastic wrap and allow to rest for 1 hour. It will become puffy and double in size. Punch down dough. Reshape and place in greased loaf pan or greased cookie sheet. Cover with a lightly greased plastic wrap and allow to rise for 60 minutes.

Bake at 350 degrees for 45 to 50 minutes. If bread appears to be browning to quickly, tent with aluminum foil. Makes 1 delicious loaf of bread.

And for a taste of spring…

Spread Tofutti Better Than Cream Cheese on sliced bread and top with fresh sliced strawberries or any other fresh fruit of your choice. Cut diagonally and enjoy. Delicious!

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Tofutti’s CEO and Founder, David Mintz, suggests you set aside time to unplug and clear your head. It makes you a better worker. U.S. News quoted David for the article.

A study conducted by TNS Research and Hewlett Packard determined that when employees are distracted by emails and texts, they suffer a larger IQ drop than if they’d smoked marijuana. Many executives are taking note of such findings to adjust their approach to technology. David Mintz, CEO and founder of Tofutti Brands, picks one night a week to turn his smartphone off completely. He uses this night to clear his head and remove himself from his work life. “Taking a break is a good thing for you – smartphones can cloud judgment,” he says. “Clearing your life every once in a while of distractions will make you a better business owner or employee and improve your career.”

We could all take a lesson from David…but Angry Birds is just too much fun!

Via U.S. News.

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This feels like smooth, rich velvet in your mouth! The puree of cauliflower with white beans is made with Tofutti Better Than Cream Cheese. It is fabulous!

A vegetarian, dairy free delight. Serve with your favorite seasonal veggies and this meal is light, delicious and so satisfying!

Ingredients:

1 head cauliflower cut into pieces
1 can small white beans
1/4 cup vegetable broth
1/2 cup Tofutti Better Than Cream Cheese
Salt, pepper, crushed red pepper flakes to taste

Directions:

Steam cauliflower until fork tender. Remove from heat and drain liquid from pan.

In blender a place cauliflower, white beans and Tofutti Better Than Cream Cheese. Puree until smooth. Add vegetable broth if the mixture is too thick.

Transfer back to pan, heat and season to taste.

This is so delicious! I guarantee you will think you are eating mashed potatoes laced with butter and cream…only, this is dairy free, low calorie and fat free! Enjoy.

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Braving torrential rains and treacherous winds, Annette Kramer, one of Tofutti’s fabulous brokers, recently ran in an annual 5-15K in Atlanta to raise money for ALS Research. And it went swimmingly!

The ALS Fiesta 5-15K Annual Atlanta Road Race, even in the rains and 20mph winds was a huge success. Over $23,000.00 was raised for Emory University ALS Research.  -Annette

Tofutti was thrilled to help sponsor the event and we tip our hat to Annette and everyone else who came out in the monsoon to support a great cause.

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