This was inspired by a peanut butter mousse that I had recently at a vegan restaurant which was made using coconut cream. It was wonderful and decadent but too rich for breakfast. So instead of coconut cream I’ve used silken tofu to lower the calorie damage and up the protein. I’ve also added in fruit and extra nuts to give it more breakfast appeal. This is really delicious and I bet even a non tofu eating person will be fooled into thinking it’s cream based. The taste is distinctively nut butter.
Whilst this makes 2-3 portions – I could easily have eaten it all in one go – could make a great pre and post run treat.
Nutty Tofu Bowl
- 300g packet of silken tofu
- 2 tablespoons peanut butter
- 2 tablespoons almond butter
- 2 tablespoons maple syrup
- 8-10 dates (5 if medjool)
Whizz all the above together.
You can also whizz in some frozen banana and/or frozen mango to add even more creaminess.
Decorate with more nuts, some sesame seeds and fruit.
Thebrekkieblog 