I use those usually on oatmeal, a bit like a dollop of peanut butter, but bringing different tastes than nuts. But the chocolate one is great with peanut butter. All you need is a blender or food processor. I’ve also successfully mixed one with a hand mixer, but it remained a bit more grainy and not as smooth as pictured.

DSC_0102-01

I use firm silken tofu, because firm means the mousse holds itself better. Silken tofu is finer and smoother than normal tofu, so it mixes easily and creates a nice creamy taste. It’s a bit bitter in taste, which is why sweetener is required.

When you use soft silken tofu, it ends up spreading out and looks like a pudding more than a mousse, as pictured here in chocolate on the right of the peanut butter:

IMG_20170318_182038_569

I prefer when it holds itself more, like the green matcha mousse above, so only firm tofu for me.

VEGAN MATCHA TOFU MOUSSE

350g firm silken tofu (1 package Mori-Nu)
10g matcha powder (about 5 tsp)
2 tbsp maple syrup
1 tsp vanilla extract

Blend everything together until smooth, and enjoy! Store in the fridge.

VEGAN CHOCOLATE TOFU MOUSSE

350g firm silken tofu (1 package Mori-Nu)
6 tbsp cocoa powder
3 tbsp maple syrup
1 tbsp vanilla extract
1/4 tsp instant coffee powder (optional but recommended)

Blend everything together until smooth, and enjoy! Store in the fridge.

Advertisements