Parsnip & Tofu Puree

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Parsnip & Tofu Puree

  • Total Time: 20 minutes


2/3 Parsnip (medium, peeled, diced)

1/3 Yellow Potato (medium, peeled, diced)

1 1/16 ozs Tofu (soft)

1/4 tsp Garlic Powder

1/4 tsp Sea Salt


1. Add the parsnips and potatoes to a pot and cover with water. Bring to a boil, and cook for 15 to 17 minutes, or until the parsnips are fork tender. Drain.

2. In a food processor add the boiled parsnips and potatoes, tofu, garlic powder, and salt. Blend until smooth. Serve and enjoy!


Refrigerate in an airtight container for up to four days.

Serving Size
One serving is equal to 1/2 cup.

More Flavor
Cook potatoes and parsnips in broth.

  • Author: SuzJeffreys
  • Cook Time: 20 minutes


  • Serving Size: 1
  • Calories: 161
  • Sugar: 6g
  • Sodium: 488mg
  • Fat: 2g
  • Carbohydrates: 32g
  • Fiber: 6g
  • Protein: 6g
  • Cholesterol: 0mg

How can I help?

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