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Vegan Creamy Tofu Berry Layer
Tofu on its own is quite bland and it really needs to be jazzed up with stronger flavours. Even so, many people find the texture of tofu a little hard to get used to. But this recipe cleverly disguises the rubbery tofu texture, by turning it into a creamy, almost mousse like sweet dessert. It looks so pretty too, and I'm sure you'll be tempted to try it out as I was.
Prep Time: 00:10
Cook Time: 00:05
175 g silken tofu
150 g fresh blueberries
150 g fresh raspberries
half a tablespoon of stevia (liquid works best)
toasted desiccated coconut for sprinkling or dizzle of honey
1Thoroughly wash the blueberries and raspberries under cold running water in a colander.
2Put the tofu, half the berries and stevia into a blender and blitz for around 30 seconds until the mixture is creamy and a deep pink colour.
3Take two tall glasses and place a few berries in the bottom of the glass. Then pour some of the creamy tofu mixture over the berries.
4Keep layering the berry and tofu mixture, ending with a layer of fresh berries.
5Sprinkle some toasted desiccated coconut or coconut flakes on top.
6Leave in the fridge for a few hours to chill or eat straight away!
You could use frozen berries for blending with the tofu, but fresh berries are best for adding to the top. You can also use different fruits such as mango which works really well, especially with the coconut on top. I found the recipe in a magazine, but the original recipe came from The Medicinal Chef: Healthy Every Day, by Dale Pinnock. I've changed it slightly by using less tofu than the original.
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