There are many great desserts that can be made with tofu. Here are five tofu desserts that you will want to try. They will taste so good no one will ever know that they are made with tofu.
2 cups graham cracker crumbs
1-1/4 cup real maple syrup
1 (8 ounce) package firm silken tofu
1 (8 ounce) container nondairy cream cheese
1 tablespoon lemon zest
1-1/2 lemons, juiced
1 cup confectioner’s sugar
1 tablespoon cornstarch
2 tablespoons soy milk
1 (21 ounce) can cherry pie filling
Preheat oven to 350 degrees F.
In a medium bowl, mix together graham cracker crumbs and 1/4 cup maple syrup. Press into 9-inch pie tin. Bake for 5 minutes.
In a blender, combine tofu, vegan cream cheese, lemon zest, lemon juice and confectioner’s sugar. Dissolve cornstarch in soy milk, then add to the blender. Blend until smooth. Pour the filling into the crust.
Bake for 25 minutes at 350 degrees F. Reduce the heat to 325 degrees F and continue baking for 15 minutes or until set. Cool on a wire rack, and then chill for several hours.
Invert onto a plate, and then invert again onto a serving platter. Pour cherry pie filling over the top and serve.
Chocolate-Banana Tofu Pudding
1 banana, broken into chunks
1 (12 ounce) package soft silken tofu
1/4 cup confectioner’s sugar
5 tablespoons unsweetened cocoa powder
3 tablespoons soy milk
1 pinch of ground cinnamon
Place the banana, tofu, sugar, cocoa powder, soy milk and cinnamon into a blender. Cover and puree until smooth. Pour into individual serving dishes and refrigerate for 1 hour before serving.
Tofu Fudge Mocha Bars
1 (12 ounce) package silken tofu
2 tablespoons safflower oil
1 pinch salt
2-1/3 cups turbinado sugar (unrefined sugar)
1 cup cocoa powder
1/3 cup instant decaffeinated coffee powder
1 teaspoon vanilla extract
1 cup whole wheat flour
Preheat the oven to 325 degrees F.
Using an electric mixer, blend the tofu until creamy. Then add oil, salt, sugar, cocoa, coffee and vanilla and blend well. When sugar is dissolved into the tofu mixture remove the bowl from the electric mixer and whisk in flour. Pour batter into a greased 9 x 13-inch baking pan. Bake for 25-30 minutes or until the cake pulls away from the side of the pan. The bars will appear glossy, almost underdone. Cool in the pan and when cooled cut into bars using a clean, wet knife. Makes 24 servings.
24 ounces tofu, chilled and mashed
4-1/2 tablespoons honey
2 teaspoons vanilla extract
15 strawberries, cut vertically
1/4 cup sliced hazelnuts
Combine the tofu, honey and vanilla in a large serving bowl. Mix well with a fork. Dot the surface with strawberries, then sprinkle with nuts.
Tofu Ice Cream Parfaits
2 cups soft tofu
2 tablespoons maple syrup
1/2 ripe banana
1 teaspoon vanilla extract
3 cups sliced strawberries or kiwi
In a blender or food processor puree tofu, maple syrup, bananas and vanilla until smooth and creamy. Pour into a shallow pan and freeze overnight or for 8 hours. Just before serving, cut the frozen tofu mixture into small chunks and quickly blend to the consistency of ice cream. Spoon into dessert glasses, alternating layers with sliced strawberries. Serve immediately.
Most people wouldn’t have thought to give tofu a try in desserts, but it can actually make a low-fat and delicious dessert.