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. Updated 6/14/2024.
Ingredients
Scale
- 1 16 oz package of organic silken tofu
- 12 ounces (340 grams) organic frozen strawberries (about 2 1/3 cups)*
- 1/4 – 1/2 cup maple syrup
- 1/4 cup cacao butter or unrefined coconut oil (56 grams)
- 2 teaspoons vanilla extract
- 1 Tablespoon lemon juice
- optional toppings: chocolate shavings, shredded coconut, chopped almonds, cacao nibs, coconut whipped cream
Instructions
- 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.
- Add the cacao butter or coconut oil to the hot strawberries and mix to melt.
- 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.
- Pour into individual custard cups or 1 medium size bowl. Refrigerate for least 1 hour or overnight.
- To serve, mix to get a creamy texture if desired.
- Serve alone or with your favorite topping.
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