Julie in CA Posted October 7, 2010 Share Posted October 7, 2010 I'd like to make this ahead, and I know that if I were using regular cream cheese and eggs to make the custard, that it would be just fine to freeze. Not sure about the tofu and the....fake (sorry, but I'm not sure what the correct wording is...artificial? substitute? :confused:) cream cheese. http://vegetarian.about.com/od/desertrecipes/r/pumpkincustard.htm Thanks! Quote Link to comment Share on other sites More sharing options...
Mejane Posted October 7, 2010 Share Posted October 7, 2010 (edited) I'm not sure how this would affect your recipe, but if you freeze tofu it generally changes the texture. The cream cheese, I have no idea about. Edited October 7, 2010 by Mejane Quote Link to comment Share on other sites More sharing options...
kalanamak Posted October 7, 2010 Share Posted October 7, 2010 I think it will freeze. The tofu that changes texture is chunks, not puree. I have frozen tofu pumpkin pie, and it is fine. The artificial cream cheese is YUCK and full of not-so-great-stuff, but the stuff in it should freeze fine. Quote Link to comment Share on other sites More sharing options...
Mejane Posted October 7, 2010 Share Posted October 7, 2010 I think it will freeze. The tofu that changes texture is chunks, not puree. Good to know! :) Quote Link to comment Share on other sites More sharing options...
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