Tofu Dessert

 

Tofu Dessert

Yes, you can have tofu for dessert, too! Just another way to incorporate this multi-purpose healthy ingredient.

Pina Colada Tofu Shake

  • ~ 1 brick silken tofu
  • ~ 1 frozen banana
  • ~ 1 cup crushed pineapple with juice
  • ~ 1/3 to 1/2 cup milk or soy milk, as desired
  • ~ 1/2 teaspoon coconut extract

Drain the tofu and cut into chunks. Chop the banana.
Combine all the ingredients in a food processor or blender and blend until smooth.
Serve immediately. Serves 1 - 2.

Dairy-Free Tofu Cheesecake

  • ~ 4 graham cracker squares, finely crushed
  • ~ 2 pounds firm tofu, pressed and very well drained
  • ~ 1/2 cup honey
  • ~ 1 teaspoon almond extract
  • ~ 2/3 cup granulated sugar
  • ~ 2 tablespoons soy oil
  • ~ 1/4 cup lemon juice
  • ~ 1 tablespoon vanilla extract

Preheat the oven to 350 degrees F.
Spray a 9-inch pie pan with vegetable oil spray and coat it lightly with the graham cracker crumbs, tilting pan to spread the crumbs.

In a food processor or blender (a food processor makes the job easier), blend all the remaining ingredients. Process until very smooth, stopping to scrape down sides as needed. Pour into the prepared pie pan.

Bake at 350 degrees F for about 1 hour, until small cracks start to form. Cool at room temperature about 20 minutes, then refrigerate.

Serve well chilled, cut into 8 wedges and topped with fresh fruit if desired.

Dark Chocolate Mousse

  • ~ 1 pound soft tofu
  • ~ 1/2 cup cocoa powder
  • ~ 1/4 cup carob powder
  • ~ 6 tablespoons granulated sugar
  • ~ 1/4 cup soy milk

Combine all the ingredients in a blender or food processor and purée until creamy. Pour the mousse into six individual dessert bowls and chill.

Pumpkin Pie

  • ~ 1 (9-inch) deep dish pie crust
  • ~ 1 pound firm silken tofu
  • ~ 1 cup soy sour cream or regular sour cream
  • ~ 2 cups canned or fresh cooked pumpkin
  • ~ 1 cup packed brown sugar
  • ~ 1 teaspoon cinnamon
  • ~ 1/2 teaspoon powdered ginger
  • ~ 1/4 teaspoon nutmeg
  • ~ 1/4 teaspoon ground cloves

Preheat oven to 350 degrees F.

Put tofu and sour cream in blender and purée until smooth. Add pumpkin, brown sugar and spices; continue to blend until all ingredients are thoroughly combined. Pour mixture into pie crust and bake for 1 hour.

Tofu Fa (Dessert Tofu)

  • ~ 4 cups of fresh, natural soy milk made with the SoyQuick™ Automatic Soymilk Maker
  • ~ 1 teaspoon potato starch
  • ~ 2 teaspoons corn starch
  • ~ 3 tablespoons water

Bring the soymilk to a rolling boil and turn off heat. Dissolve powder and starches in 3 tablespoons of water and mix well with a wooden spoon or a pair of chopsticks in a wide, deep container (the SoyQuick™ Automatic Soymilk Maker stainless steel jug is ideal).

Only stop stirring the mixture just prior to pouring the boiling hot soymilk into the container in a gush. Cover immediately with a lid or plate. Do not disturb for at least 10-15 minutes. Nice delicious tofu fa will be ready.

Add your favorite flavorings to your own preference. Refrigerate after it cools down completely.

Serve your tofu fa with one of these syrup recipes:

Caramel syrup

1 cup brown sugar
1 cup water
Dissolve sugar in water and let it boil for 5 minutes. For thicker syrup, use more sugar and cook longer.
To this recipe you can also add 1-2 tablespoons of lemon juice, vinegar, or a bit of ginger.

OR

Ginger Syrup

8 ounces fresh ginger
2 cups water
1/4 cup granulated sugar

Grate ginger. In a saucepan, combine ginger, water and sugar. Simmer on low until sugar is dissolved. Strain before serving.