Tofu Whip
Serve this silky smooth non-dairy topping with your favorite dessert. It is especially delicious with pumpkin pie, pecan pie and raspberry kanten (see recipes).
From: Ann Gentry
Show: Naturally Delicious
Ingredients
- 1 (12.3-ounce) container vacuum-packed extra-firm silken tofu (such as Mori-Nu)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup apple juice
- 1 tablespoon agar flakes (a vegetarian gelatin, available in health food shops)
- Pinch of salt
Preparation
Level: Easy
Servings: 4
Cook Time: 25 min
Ready In: 1 hr 25 min
Blend the tofu, maple syrup, and vanilla in a food processor until smooth and creamy. Set aside.
Combine the juice, agar and salt in a heavy small saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 15 minutes, stirring frequently, or until the agar dissolves.
Immediately blend the hot agar mixture into the tofu mixture.
Transfer the tofu mixture to a bowl, cover and refrigerate for 1 hour, or until the mixture is set.
Return the tofu mixture to the food processor and blend until it is smooth and creamy. Whisk before using.
