I’ve started using silken tofu in various puddings – it’s great for a vegan cheesecake – and so wanted to try and incorporate some breakfast recipes with it. It’s rhubarb season in our household with my allotment rhubarb in full harvest and I thought that rhubarb would combine really nicely with the tofu – with a few added extras to add sweetness and flavour.
The texture of silken tofu is quite runny and for this dish I wanted a more solid texture to go with the stewed rhubarb otherwise it would all be a bit too sloppy. The addition of the roasted oats soaks up some of this moisture and makes the resulting tofu texture more like a thick bircher.
The ginger syrup brings it all together – don’t miss it out! It’s quite strong, so you don’t need a lot of it, but it adds a fabulous sweet spice to the dish.
There is a bit of pre prep – but once that’s done the night before, it’s ready waiting for you to just add it all together in the morning.
Tofu Rhubarb Stack with Ginger Syrup – the layers
(the tofu and syrup is enough for two portions)
The Tofu layer
- 300g packet of silken tofu (I used Clearspring)
- 50g Oats
- 2 teaspoons of coconut oil
Melt the coconut oil, add the oats and roast in the oven for around 10 minutes – shaking half way through. Leave to cool. You can also toast the oats on the hob in a frying pan – just keep shaking it to stop the oats burning.
Mix the tofu in a food processor to get it nice and creamy – it only takes a few seconds. Put the tofu into a bowl and mix through the roasted oats. Put in the fridge overnight to allow the oats to soak up some of the tofu moisture.
The Ginger Syrup
- 50g fresh ginger – roughly chopped into cubes (keep the skin on)
- 20g brown sugar (I used coconut palm sugar but any will do)
- 100ml water
Put everything into a small pan and bring to the boil – then simmer for around 10 minutes until the liquid has reduced and it looks more syrup than water. Pour it through a sieve – this is your syrup. You can make this a day or two ahead as it keeps in the fridge for a few days.
Keep the strained ginger for use in iced teas – I popped mine in the freezer.
I tend to stew a load of rhubarb at once and always have some ready in the fridge. For one portion I would estimate around 200g rhubarb would be about right.
I do mine on the hob, chop the rhubarb into chunks, add a splash of water and some brown sugar and then simmer for around 10 mins – keep an eye on it and add a dash more water if it looks like sticking. You don’t need much water. Leave to cool or have it hot if you prefer – I prefer mine cold with this dish, I think it works better.
I try not to add too much sugar so as a guide I use roughly 1 teaspoon of sugar per 100g of rhubarb but I know many people who prefer a bit more sugar.
In the morning – just assemble your layers and drizzle the syrup over the top.
I added some extra blueberries to serve.