Name: Tofu Sour Cream
Ingredients: 10 1/2 ounces firm tofu; 1 tablespoon vegetable oil; 1 tablespoon nutritional yeast (optional); 2 tablespoons lemon juice; 3 teaspoons vinegar; 1 teaspoon salt

Why it works: Tofu and lemon work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 179 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Tofu Sour Cream

Ingredients

Directions

Combine all ingredients in a blender and blend until smooth.

Nutrition, whole recipe (rough)

665Calories

22 gProtein

20 gFat

101 gCarbs

What these numbers assume: 6 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Olive Oil	1 tbsp (14g)	119
Tofu	100g firm	76
Lemon	juice of 1 lemon (48ml)	12
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Tofu + lemontop 17% of all pairs

Smell alikemoderate

Cooked together179 recipes

Shared aroma: 2-nonenal (fatty, green).
Lemon + vinegartop 20% of all pairs

Smell alikemoderate

Cooked together7,334 recipes

Shared aroma: acetic acid (sour, vinegar).
Tofu + vinegartop 23% of all pairs

Smell alikemoderate

Cooked together208 recipes

Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Firm tofu: Provides the bulk and creamy body that stands in for dairy sour cream.
Vegetable oil: Adds fat for a smoother, richer mouthfeel.
Lemon juice: Brings acidity that gives the tangy flavour of sour cream.
Vinegar: Adds further sharp acidity to reinforce the sour taste.