Name: Tofu Béchamel Sauce
Ingredients: * 2 T. dairy-free margarine (or extra-virgin olive oil); * 2 1/2 T. unbleached flour (use slightly less if you don't want it too thick); Blended Mixture:; 1 c. soy milk; 1/2 c. extra-firm silken tofu or medium-firm tofu, crumbled; 1/2 c. water; Enough flavorful veggie boullion or powder for 1 c. of liquid, crumbled; 1/2 tsp. salt; a large pinch each of freshly-grated nutmeg and white pepper

Why it works: Soy milk and tofu share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 47 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Tofu Béchamel Sauce

Ingredients

* 2 T. dairy-free margarine (or extra-virgin olive oil)
* 2 1/2 T. unbleached flour (use slightly less if you don't want it too thick)
Blended Mixture:
1 c. soy milk
1/2 c. extra-firm silken tofu or medium-firm tofu, crumbled
1/2 c. water
Enough flavorful veggie boullion or powder for 1 c. of liquid, crumbled
1/2 tsp. salt
a large pinch each of freshly-grated nutmeg and white pepper

Directions

Blend all blended ingredients in a blender except for the nutmeg and white pepper until very smooth (a minute or so).
Melt the margarine in a medium-heavy saucepan over medium-high heat, whisking in the flour to get a roux but before it starts to change color.
Scrape the roux into the blender and blend to mix for a few seconds.
Pour the mixture back into the saucepan and stir over medium-high heat until it thickens and boils.
Simmer on low for a few minutes, whisking in nutmeg and white pepper.

Nutrition, whole recipe (rough)

919Calories

29 gProtein

40 gFat

112 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Soy Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Tofu	100g firm	76
Nutmeg	1 tsp ground (2.2g)	12
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Water	not in our table	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.

Soy milk + tofutop 1% of all pairs

Smell alikestrong

Cooked together47 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Flour + soy milktop 1% of all pairs

Smell alikestrong

Cooked together203 recipes

Shared aroma: isobutyraldehyde (malty, green).
Olive + tofutop 8% of all pairs

Smell alikemoderate

Cooked together678 recipes

Shared aroma: ethyl isobutyrate (fruity, ethereal).
Flour + tofutop 8% of all pairs

Smell alikestrong

Cooked together350 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + nutmegtop 8% of all pairs

Smell alikemoderate

Cooked together18,623 recipes

Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Flour: Forms a roux with the fat that thickens the sauce as it heats.
Dairy-free margarine: Fat that carries the flour roux and adds richness to the sauce.
Silken tofu: Blends smooth and adds body and creaminess without dairy.
Soy milk: Liquid base that gives the sauce its volume and mild flavor.

The step that matters

Stop the roux before it changes color. Cooking the flour and fat only until pale keeps the starch thickening power intact and a clean, mild flavor; browning weakens thickening and adds toasty notes.

Swap the white pepper

How well each one fits the dish's main ingredients (olive, flour, soy milk, tofu, nutmeg):

Cinnamonfits better
Turmericfits better
Jalapenofits better
White pepperthe original

Fit is the average pairing score against olive, flour, soy milk, tofu, nutmeg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Tofu Béchamel Sauce