Carob silken tofu mousse with buckwheat crumble
If you are vegan you definitely don't come around using tofu from time to time and I really like it because it’s so versatile and there are so many possibilities to use it.
I made the experience, that when telling people I am eating a vegan diet, they feel like making a „special“ tofu dish for me.. In most of the cases it would have been better they had left out the tofu… What I want to tell you with that is, that it is really important to know how to use and prepare tofu correctly.
I would like to introduce you to a recipe using silken tofu!
This kind of tofu is undrained and contains the highest water content of all kind of tofus and has a custardy texture. But this texture can vary, depending on how much soy protein it contains.
Silken tofu is an excellent source of amino acids, iron, calcium and other micro-nutrients. It is a very healthy choice for making deserts.
It works very well in creamy and blended foods like smoothies, puddings, also salad dressings, sauces and dips.
My silken tofu pudding contains only a few ingredients, including banana, a little maple syrup for sweetening, carob and lucuma. I like the combination of carob and lucuma, because it tastes a little like caramel. You can also leave the lucuma out and replace the carob with cocoa powder.
The texture will be super creamy and I like that pudding either as desert or as breakfast.
The combination with strawberry sauce is just perfect and together with my buckwheat crumble heavenly.
The nutty taste of buckwheat is combined with the flavor of cinnamon, vanilla, a little maple syrup and apple sauce. It’s another kind of granola and as
I like varying this is a very good choice.
But give it a try yourself and tell me if you like it!
Carob silken tofu mousse
(fills two small glasses)
125 g silken tofu
2 tbsp soy yogurt
1 tbsp maple syrup
1/2 tbsp carob powder
1 tsp lucuma powder
1. Place all ingredients in your food processor and pulse until you get a creamy pudding consistency.
2. Store in your fridge.
3. For the strawberry sauce simply process a few strawberries. You can add a little sweetener if you like.
4. Top your mousse with strawberry sauce and buckwheat crumble.
1 cup buckwheat groats
1 tsp cinnamon and cardamom
1 tsp vanilla powder
2 tbsp maple syrup
1 tbsp apple sauce
1. Mix all ingredients in a bowl.
2. Place on a backing sheet and bake in your preheated oven on 180 degrees for about 25 minutes until lightly brown.