Nutty Tofu Bowl

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

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.

 

 

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Cherry Nut Tofu

So the end of Veganuary and I’m sure some of you will have been introduced to the wonder that is Tofu.  I love tofu it’s so versatile and I love the creamy silken tofu that helps to create some wonderful sweet things. This breakfast tofu bowl is delicious and to be honest is probably better suited to a summers morning than a dreary winters one, but I forgot for a moment it was cold outside as I tucked into this creamy cold delight.

Cherry Nut Tofu (makes two portions)

cherry-nut-tofu

  • 300g silken tofu
  • 1 frozen banana
  • 80g frozen cherries
  • 1 teaspoon vanilla essence
  • 25g shelled pistachios (crushed)
  • 25g almonds (crushed)
  • 50g dried cranberries

Blend the tofu and the banana. Once blended add the cherries and vanilla essence and blend again.  Put the mixture into a bowl and add the cranberries and nuts. Save a few nuts to sprinkle on top.

Just as delish the following day straight from the fridge.

 

Tofu Rhubarb Stack with Ginger Syrup

Tofu ginger 2I’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.

Rhubarb

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.

The Breakfast!

Tofu gingerIn the morning – just assemble your layers and drizzle the syrup over the top.

I added some extra blueberries to serve.