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This rich and creamy Strawberry Tofu Mousse is a fabulous summer dessert made with silken tofu and strawberries. Even though it’s a healthy treat, nobody will ever know because it’s so sweet, smooth and velvety. Easy to make in a blender.  Vegan, gluten free and refined sugar free.

Strawberry Tofu Mousse close up with chocolate shavings

I created this tofu mousse because I wanted to make a light, healthy fruit dessert I could enjoy all summer long. This is it! If you’ve tried any of my strawberry dessert recipes such as my Vegan Strawberry Tart or Mini Strawberry Cheesecakes, you’ll I know how delicious strawberry desserts can be. And this recipe is no different. It’s rich and creamy but healthy enough to eat for breakfast.

Why I love this Strawberry Tofu Mousse

  • silky and smooth
  • sweet and velvety
  • good for dessert, afternoon snack or breakfast
  • full of plant based protein
  • refined sugar free
  • nut free
  • lots of antioxidant rich strawberries
  • good for meal prep
  • simple to make
Strawberry Tofu Mousse close up in a bowl over view with strawberries around

I love healthy vegan alternatives to classic desserts. A tofu mousse is a dairy-free mousse made from a block of silken tofu blended with strawberries into a creamy smooth dessert! 

Tofu gives this dessert its thick, creamy texture, and 5 grams of plant-based protein. You won’t taste the tofu, just the classic creamy mousse consistency that you’ll love! 

Ingredients and Substitutions

There are only 6 ingredients which can be found in your health foods store.

  • Silken Tofu – Silken tofu, also called soft, silk, or Japanese-style tofu has a softer consistency than regular tofu. It give the mousse the best texture. Only buy organic.
  • Organic Strawberries – Since strawberries are one the most sprayed fruits, organic is important. I use frozen because they are always available at a good price. Fresh strawberries can be used. The recipe can be made with any berry you like. Since strawberries are different sizes it’s best to weigh them to get an accurate measurement.
  • Cacao Butter or Coconut Oil – Cacao butter is a naturally occurring plant-based fat derived from the cacao bean with a melt in your mouth consistency. It has a mildly sweet flavor and aroma that is reminiscent of chocolate. The recipe can also be made with unrefined coconut oil which will give it a mild coconut taste. I love the white chocolaty taste of the cacao butter but both are good.
  • Maple Syrup – to sweeten the mousse. Add more or less to your personal taste. Substitute any sweetener you like. Honey will give it a more floral taste.
  • Vanilla – to naturally enhance the sweetness.
  • Lemon juice – for balance (optional).
Strawberry Tofu Mousse ingredients

Is Tofu Good For You?

I get this question often because there is a lot of conflicting information about tofu.

In general the answer is yes, tofu can be eaten as part of a healthy diet. It has been consumed for at least 2,000 years in China. Here is why:

  • Protein – Tofu is a good source of plant-based protein, containing all nine essential amino acids necessary for the body’s proper functioning. 
  • Fiber – It’s good source of dietary fiber, which aids in digestion and promotes bowel regularity.
  • Calcium and Other Minerals – Tofu is rich in calcium, a vital mineral for maintaining strong bones and teeth. It is also a good source of iron, manganese, and vitamin A.

Does tofu increase estrogen?

Some people mistakenly believe that tofu contains high amounts of estrogen and may disrupt hormone balance. However, the estrogen-like compounds found in tofu, called isoflavones, are phytoestrogens, which are plant-based compounds that are structurally different from the estrogen in our bodies. The plant-based estrogen does not convert into the estrogen our bodies make when we eat it. Therefore, consuming moderate amounts of tofu as part of a balanced diet is unlikely to have a significant impact on hormone levels.

For more information about tofu read Dr Hyman’s article here.

Strawberry Tofu Mousse 2 bowls close up and distance with chocolate shavings and strawberries

How To Make

Step 1: Cook the strawberries with the maple syrup. This helps release some of the water and concentrates the strawberry flavor.

Step 2: Add the cacao butter or coconut oil to the hot strawberries and mix to melt.

Step 3: Put everything in a blender. Add the tofu, strawberry/maple/butter mixture, vanilla and lemon to a blender and blend until smooth.

Step 4: Pour into a dish or individual portions. Cover and put into the refrigerator to chill for at least 1 hour or overnight.

Step 5: Mix to get a thick creamy texture. Serve alone or with your favorite topping.

Strawberry Tofu Mousse 3 small servings chilled with strawberries around

Strawberry Tofu Mousse Toppings

This tofu mousse is delicious on its own or topped with some of these:

  • Chocolate flakes
  • Cacao nibs
  • Sliced strawberries
  • Chopped almonds
  • Shredded coconut
  • Coconut whipped cream

Storage

Store left over tofu mouse covered in the refrigerator for 4 days. I don’t think freezing will work, but I haven’t tried it.

Strawberry Tofu Mousse 2 bowls close up with chocolate shavings and strawberries

Recipe Recommendations

Here are some other delicious gluten free, refined sugar free strawberry desserts you can enjoy:

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Tofu Mousse


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  • Author: Ingrid DeHart
  • Total Time: 25 minutes
  • Yield: 56 servings 1x

Description

This rich and creamy Strawberry Tofu Mousse is made with silken tofu and strawberries. A healthy treat, vegan and gluten free. The mouse has to chill for at least 1 hour so plan accordingly.


Ingredients

Scale
  • 1 16 oz package of organic silken tofu
  • 12 ounces organic frozen strawberries (about 2 1/3 cups)*
  • 4 Tablespoons cacao butter or unrefined coconut oil (56 grams)
  • 2 teaspoons vanilla extract
  • 1/41/2 cup maple syrup
  • 1 Tablespoon lemon juice
  • optional toppings: chocolate shavings, shredded coconut, chopped almonds, cacao nibs, coconut whipped cream

Instructions

  1. Heat the strawberries and 1/4 cup maple syrup in a medium saucepan. Cook on medium until it begins to simmer. Turn down to medium/low and simmer for 10 minutes or until the strawberries are tender. If you use fresh strawberries, it will take less time.
  2. Add the cacao butter or coconut oil to the hot strawberries and mix to melt.
  3. Put the tofu, strawberry/maple/butter mixture, vanilla and lemon into a blender and blend until smooth. Taste, add more maple syrup, if desired, and blend again.
  4. Pour into a dish or individual portions. Refrigerate for least 1 hour or overnight.
  5. To serve, mix to get a thick creamy texture.
  6. Serve alone or with your favorite topping.

Equipment

Notes

Since the strawberries are different sizes it’s more accurate to weigh them. (12 ounces = 340 grams)

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert, Breakfast, Snack
  • Method: Blend
  • Cuisine: Vegan, Gluten Free, Dairy Free, Refined Sugar Free

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