Tofu Desserts
Tofu frequently gets a bad rap. It's bland! The texture is weird!
But believe it or not, tofu can work its way into many recipes, including dessert, as these six Tofu Desserts will prove. Check out the Easy Vegan Sweet Potato Pie, the Chocolate Mousse, and the rest of today's recipes. Enjoy!
QUICK VEGAN CHOCOLATE PIE
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, "This super easy chocolate peanut butter tofu pie, similar to a French silk pie, is vegan and can be prepared in just a few minutes. Just be sure to use vegan chocolate. Use a gluten-free pie crust and this vegan pie can easily be made gluten-free as well.
"This one is a classic recipe that's been floating around vegan circles for decades now. Sure, you can make vegan pies much fancier than this one (with much more expensive and unique ingredients), but we like to keep it old school and simple, from time to time. Plus, all of these ingredients are things you can easily keep on hand, and once you've tried this recipe a few times, you can probably whip it up off the top of your head.
"It's tofu as a base, chocolate chips (check the ingredients if you're vegan), and peanut butter for flavor and a little bit of soy milk to mix it all together. Blend, bake, chill, and done.
"Be sure you use semisweet chocolate chips in this recipe since there's otherwise no sugar. It's not a supersweet recipe, even with the semi-sweet chocolate chips, but the richness of the peanut butter more than makes up for it, in my opinion. If you're used to super-sweet desserts, you might disagree, or, you might be pleasantly surprised with just how much you like it.
"Enjoy your chocolate tofu peanut butter pie."
Cook Time: 0 minutes; Total Time: 5 minutes; Servings: 8; Yield: 1 pie
To view this online, go to https://www.thespruceeats.com/quick-vegan-chocolate-pie-3376759.
Ingredients
1/2 cup chocolate chips
1 (12-ounce) package silken tofu, or firm tofu
1/2 cup peanut butter
2 tablespoons soy milk
1 pre-made pie crust
Directions
Melt the chocolate chips over low heat, stirring frequently to ensure the chocolate doesn't burn.
You can use a double boiler if you have one.
Once the chocolate is melted, blend together the silken tofu, peanut butter, chocolate, and soy milk in the blender until smooth and creamy, adding a bit more soy milk if necessary.
Pour into pie crust and refrigerate until firm, at least one hour.
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 - 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
VEGAN TOFU CHOCOLATE CAKE
This is from Ashley Adams on The Spruce Eats. Ashley wrote, "Prepared with silken tofu in place of the eggs and butter called for in traditional recipes, this chocolate cake is one of the healthiest around, yet still so tasty. Frost with whatever dairy-free frosting suits the occasion.
"Although many recipes that call for silken tofu require that you drain the liquid from the box before using, for this recipe just open the box and pour both the liquid and tofu into the blender as directed in Step 3.
"This recipe makes one two-layer 9-inch cake."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Servings: 4; Yield: 1 cake
To view this online, go to https://www.thespruceeats.com/vegan-chocolate-cake-1000681.
Ingredients
1-3/4 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 (12.3-ounce) box firm silken tofu
1-1/4 cups maple syrup
3 tablespoons canola oil
1 cup almond milk
1/3 cup boiling water
Directions
Gather the ingredients.
Preheat the oven to 350 F. Lightly oil or grease (with dairy-free soy margarine) 2 (9-inch) round cake pans. Set aside.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium-sized mixing bowl. Set aside.
Process the tofu in a blender until creamy. Add the maple syrup and oil and process until smooth.
Stir the tofu mixture and almond milk into the dry ingredients. Add the boiling water and continue to stir until the batter is just combined. (The batter should be fairly smooth but will still have some lumps in it.)
Pour the batter into the prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for about 15 to 20 minutes on a wire cooling rack before removing from the pans to finish cooling on the cooling rack. Once cakes are completely cool, frost with a dairy-free frosting.
EASY VEGAN SWEET POTATO PIE
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, "This vegan sweet potato pie recipe is quick and easy to put together thanks to the simple preparation and pre-made crust—you can have the pie in the oven in less than 10 minutes. Like many easy vegan desserts, this recipe uses tofu to replace the typical butter, milk, and eggs, so you get a healthy boost of soy protein while satisfying your sweet tooth. What sets it apart, however, is that the pie calls for both silken and firm or extra firm tofu; silken tofu provides a creamy texture, and the addition of the extra firm tofu helps set and firm up the pie.
"To make this vegan sweet potato pie, all you have to do is put a few ingredients like canned sweet potatoes, spices, and silken tofu in the blender, blend it up, and then pour into a prepared pie crust. The longest part is the baking time; this pie needs an hour and a half in the oven."
Prep Time: 10 minutes; Cook Time: 90 minutes; Total Time: 100 minutes; Servings: 8 servings; Yield: 1 pie
To view this online, go to https://www.thespruceeats.com/easy-vegan-sweet-potato-pie-recipe-3376757.
Ingredients
1 (24-ounce) can sweet potatoes in syrup
14 ounces silken (soft) tofu
14 ounces extra-firm tofu
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon salt
2 teaspoons pure vanilla extract
1/2 cup granulated sugar
1 vegan pie crust, thawed if frozen
Directions
Gather the ingredients. Preheat the oven to 350 F.
Drain most of the liquid from the sweet potatoes in syrup, reserving about 2 tablespoons of the liquid.
Place the silken tofu, extra firm tofu, the sweet potatoes, and the reserved liquid in a blender or a food processor and process until smooth, creamy, and free of lumps.
Add the cinnamon, ginger, nutmeg, salt, vanilla extract, and sugar and process, stopping to scrape down the sides a couple of times.
Once the batter is completely smooth, taste and adjust the spices if needed. Pour into the pie shell and bake for 1-1/2 hours, or until a toothpick inserted in the center comes out clean.
Place on a rack to cool.
Slice and enjoy.
Finding a Vegan Pie Crust
Mrs. Smith frozen pie crusts are vegan, and Whole Foods sells a vegan pre-made pie crust. Most other natural food stores will carry at least one brand of vegan pie crusts which you will find in the frozen food aisle. You can also make a homemade vegan pie crust.
SILKY CHOCOLATE PEANUT BUTTER PIE
This comes from Genius Kitchen, and is worth trying. (Hint: Check out the website!) This is ready in 10 minutes and serves 8.
To view this online, click here.
Ingredients
1 cup chocolate chips
16 ounces soft silken tofu, drained
2/3 cup creamy peanut butter
1/2 cup sugar
1/2 teaspoon vanilla
1 prepared graham cracker crust
Directions
Melt chocolate chips in a small bowl in microwave at high power 90 seconds.
Stir until smooth.
Cool slightly.
Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.
Add chocolate and whirl until combined.
Pour into crust.
Cover with plastic wrap and refrigerate several hours until filling is set.
Can garnish with peanuts, melted chocolate or whipped cream.
LEMON TOFU CHEESECAKE
This recipe comes from Vegetarian Times, and begins, "This vegan dessert brings zippy citrus and creamy texture to the party."
"This lemon tofu cheesecake, originally published by Vegetarian Times in 1997, makes for an elegant vegan dessert. While you can dig in as soon as it sets, after about two hours of chill time, we find it actually tastes better the next day, after the flavors have had time to continue to develop.
"If it’s just too hot to turn on the oven, this recipe can easily be adapted to a no-bake format. Just skip the cornstarch called for in the filling. The result will be something a bit more loose and creamy."
To view this online, go to https://www.vegetariantimes.com/recipes/lemon-tofu-cheesecake-recipe/. Makes 8 servings
Ingredients
Crust
2 cups graham crackers
1/4 cup maple syrup
1/2 teaspoon almond extract
Filling
1 pound firm tofu
1/2 cup sugar
1/4 teaspoon almond extract
1 tablespoon tahini or almond butter
1/2 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon lemon zest
2 tablespoons cornstarch dissolved in water
1 tablespoons vegan milk such as soy, rice, or almond
Preparation
Crust: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup, and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filling.
Filling: In food processor or blender, combine ingredients and process until smooth, about 30 seconds.
Bake: Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.
But believe it or not, tofu can work its way into many recipes, including dessert, as these six Tofu Desserts will prove. Check out the Easy Vegan Sweet Potato Pie, the Chocolate Mousse, and the rest of today's recipes. Enjoy!
QUICK VEGAN CHOCOLATE PIE
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, "This super easy chocolate peanut butter tofu pie, similar to a French silk pie, is vegan and can be prepared in just a few minutes. Just be sure to use vegan chocolate. Use a gluten-free pie crust and this vegan pie can easily be made gluten-free as well.
"This one is a classic recipe that's been floating around vegan circles for decades now. Sure, you can make vegan pies much fancier than this one (with much more expensive and unique ingredients), but we like to keep it old school and simple, from time to time. Plus, all of these ingredients are things you can easily keep on hand, and once you've tried this recipe a few times, you can probably whip it up off the top of your head.
"It's tofu as a base, chocolate chips (check the ingredients if you're vegan), and peanut butter for flavor and a little bit of soy milk to mix it all together. Blend, bake, chill, and done.
"Be sure you use semisweet chocolate chips in this recipe since there's otherwise no sugar. It's not a supersweet recipe, even with the semi-sweet chocolate chips, but the richness of the peanut butter more than makes up for it, in my opinion. If you're used to super-sweet desserts, you might disagree, or, you might be pleasantly surprised with just how much you like it.
"Enjoy your chocolate tofu peanut butter pie."
Cook Time: 0 minutes; Total Time: 5 minutes; Servings: 8; Yield: 1 pie
To view this online, go to https://www.thespruceeats.com/quick-vegan-chocolate-pie-3376759.
Ingredients
1/2 cup chocolate chips
1 (12-ounce) package silken tofu, or firm tofu
1/2 cup peanut butter
2 tablespoons soy milk
1 pre-made pie crust
Directions
Melt the chocolate chips over low heat, stirring frequently to ensure the chocolate doesn't burn.
You can use a double boiler if you have one.
Once the chocolate is melted, blend together the silken tofu, peanut butter, chocolate, and soy milk in the blender until smooth and creamy, adding a bit more soy milk if necessary.
Pour into pie crust and refrigerate until firm, at least one hour.
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 - 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
VEGAN TOFU CHOCOLATE CAKE
This is from Ashley Adams on The Spruce Eats. Ashley wrote, "Prepared with silken tofu in place of the eggs and butter called for in traditional recipes, this chocolate cake is one of the healthiest around, yet still so tasty. Frost with whatever dairy-free frosting suits the occasion.
"Although many recipes that call for silken tofu require that you drain the liquid from the box before using, for this recipe just open the box and pour both the liquid and tofu into the blender as directed in Step 3.
"This recipe makes one two-layer 9-inch cake."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Servings: 4; Yield: 1 cake
To view this online, go to https://www.thespruceeats.com/vegan-chocolate-cake-1000681.
Ingredients
1-3/4 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 (12.3-ounce) box firm silken tofu
1-1/4 cups maple syrup
3 tablespoons canola oil
1 cup almond milk
1/3 cup boiling water
Directions
Gather the ingredients.
Preheat the oven to 350 F. Lightly oil or grease (with dairy-free soy margarine) 2 (9-inch) round cake pans. Set aside.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium-sized mixing bowl. Set aside.
Process the tofu in a blender until creamy. Add the maple syrup and oil and process until smooth.
Stir the tofu mixture and almond milk into the dry ingredients. Add the boiling water and continue to stir until the batter is just combined. (The batter should be fairly smooth but will still have some lumps in it.)
Pour the batter into the prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for about 15 to 20 minutes on a wire cooling rack before removing from the pans to finish cooling on the cooling rack. Once cakes are completely cool, frost with a dairy-free frosting.
EASY VEGAN SWEET POTATO PIE
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, "This vegan sweet potato pie recipe is quick and easy to put together thanks to the simple preparation and pre-made crust—you can have the pie in the oven in less than 10 minutes. Like many easy vegan desserts, this recipe uses tofu to replace the typical butter, milk, and eggs, so you get a healthy boost of soy protein while satisfying your sweet tooth. What sets it apart, however, is that the pie calls for both silken and firm or extra firm tofu; silken tofu provides a creamy texture, and the addition of the extra firm tofu helps set and firm up the pie.
"To make this vegan sweet potato pie, all you have to do is put a few ingredients like canned sweet potatoes, spices, and silken tofu in the blender, blend it up, and then pour into a prepared pie crust. The longest part is the baking time; this pie needs an hour and a half in the oven."
Prep Time: 10 minutes; Cook Time: 90 minutes; Total Time: 100 minutes; Servings: 8 servings; Yield: 1 pie
To view this online, go to https://www.thespruceeats.com/easy-vegan-sweet-potato-pie-recipe-3376757.
Ingredients
1 (24-ounce) can sweet potatoes in syrup
14 ounces silken (soft) tofu
14 ounces extra-firm tofu
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon salt
2 teaspoons pure vanilla extract
1/2 cup granulated sugar
1 vegan pie crust, thawed if frozen
Directions
Gather the ingredients. Preheat the oven to 350 F.
Drain most of the liquid from the sweet potatoes in syrup, reserving about 2 tablespoons of the liquid.
Place the silken tofu, extra firm tofu, the sweet potatoes, and the reserved liquid in a blender or a food processor and process until smooth, creamy, and free of lumps.
Add the cinnamon, ginger, nutmeg, salt, vanilla extract, and sugar and process, stopping to scrape down the sides a couple of times.
Once the batter is completely smooth, taste and adjust the spices if needed. Pour into the pie shell and bake for 1-1/2 hours, or until a toothpick inserted in the center comes out clean.
Place on a rack to cool.
Slice and enjoy.
Finding a Vegan Pie Crust
Mrs. Smith frozen pie crusts are vegan, and Whole Foods sells a vegan pre-made pie crust. Most other natural food stores will carry at least one brand of vegan pie crusts which you will find in the frozen food aisle. You can also make a homemade vegan pie crust.
SILKY CHOCOLATE PEANUT BUTTER PIE
This comes from Genius Kitchen, and is worth trying. (Hint: Check out the website!) This is ready in 10 minutes and serves 8.
To view this online, click here.
Ingredients
1 cup chocolate chips
16 ounces soft silken tofu, drained
2/3 cup creamy peanut butter
1/2 cup sugar
1/2 teaspoon vanilla
1 prepared graham cracker crust
Directions
Melt chocolate chips in a small bowl in microwave at high power 90 seconds.
Stir until smooth.
Cool slightly.
Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.
Add chocolate and whirl until combined.
Pour into crust.
Cover with plastic wrap and refrigerate several hours until filling is set.
Can garnish with peanuts, melted chocolate or whipped cream.
LEMON TOFU CHEESECAKE
This recipe comes from Vegetarian Times, and begins, "This vegan dessert brings zippy citrus and creamy texture to the party."
"This lemon tofu cheesecake, originally published by Vegetarian Times in 1997, makes for an elegant vegan dessert. While you can dig in as soon as it sets, after about two hours of chill time, we find it actually tastes better the next day, after the flavors have had time to continue to develop.
"If it’s just too hot to turn on the oven, this recipe can easily be adapted to a no-bake format. Just skip the cornstarch called for in the filling. The result will be something a bit more loose and creamy."
To view this online, go to https://www.vegetariantimes.com/recipes/lemon-tofu-cheesecake-recipe/. Makes 8 servings
Ingredients
Crust
2 cups graham crackers
1/4 cup maple syrup
1/2 teaspoon almond extract
Filling
1 pound firm tofu
1/2 cup sugar
1/4 teaspoon almond extract
1 tablespoon tahini or almond butter
1/2 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon lemon zest
2 tablespoons cornstarch dissolved in water
1 tablespoons vegan milk such as soy, rice, or almond
Preparation
Crust: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup, and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filling.
Filling: In food processor or blender, combine ingredients and process until smooth, about 30 seconds.
Bake: Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.
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