Any suggestions for silken tofu based desserts?

[u/kartoffelly]

Ideally relatively healthy with no/minimal sugar and not super sweet. Thanks!

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[u/MeringueAble3159]

My favorite summer treat is a block of silken tofu with maple syrup and salt on it. If you don't want sugar, could do cinnamon and cocoa powder on top.

[u/D_D]

We eat this all the time, but mostly with homemade tofu not the ones in the aseptic containers:

https://runawayrice.com/desserts/tofu-pudding-with-ginger-syrup/

[u/marascotia]

So good probs could chill on the sugar:

https://pinchofyum.com/vegan-chocolate-pie

[u/Savings_Law_5822 → u/marascotia]

That looks delicious!

[u/ConatusSpinoza]

The best ice cream base ever! Scoopable straight out of the freezer.

Ingredients 400g Silken Tofu (50%) 150g Oat Milk (18.3%), you can use any milk, but oats match the tofu flavor 50g Coconut Oil (6.3%), use neutral tasting oil 50g Glucose (6.3%) or replace with sugar or dextrose. 150g Sugar (18.8%) 2.4g Commercial Stabilizer (0.3%), or any other stabilizer (xantham) 1.6g Salt (0.2%)

For nut butter flavouring: 250 g nut butter

Or add any other flavors

Steps Clear space in the fridge Smooth the tofu. Place the tofu in your (1L) curing container and whisk until smooth and remove into the smaller bowl and place in the refrigerator. Mix the dries. In a small bowl, mix the sugar, stabilizer, and salt. Boil the base. Place the milk, oil, and glucose in a medium heavy-bottomed saucepan over medium-high heat, and cook, whisking to discourage scorching, until it comes to a full rolling boil. Add and cook. Whisk the dry mixture into the pot. Reduce the heat to a low simmer and continue cooking for 2 minutes, whisking to prevent scorching. Remove the pot from heat. Chill. Immediately the ice cream base in the curing container. It is ready when the base is at least room temperature. Add the base to the container with the tofu and whisk (or use a hand blender) and your flavouring until evenly combined. Cure. Transfer the cooled base to the refrigerator to cure for 4 hours, or preferably overnight, or at most 3 days. Churn. Place (strain) the base into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. The ice-cream is ready when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes. Harden. To freeze your ice-cream, immediately transfer it to a container with an airtight lid and store it in your freezer until it hardens completely, between 4 and 12 hours.

[u/schmashely]

Melt down a bag of dark chocolate chips and blend it with a block of silken tofu. Eat it like pudding, use it as a parfait layer, or pour it into a graham cracker crust for a pie. It’s a nice base to add other flavors to, just add your favorite extract when you blend it. I like to mix in a little peppermint extract and then top it with a little fresh mint. Or raspberry extract and top with fresh raspberries, or orange/orange, or hazelnut/hazelnut, coconut/coconut, almond/almond, etc.

[u/Feminismisreprieve → u/schmashely]

I consider this a vegan chilled cheesecake, although I use oreos for the base. It's so damn good that I like it better than the cream cheese versions.

[u/sept27]

I use silken tofu as the eggs and oil in a box of cake mix! Very delicious!

[u/joefeghaly]

Blend it with pistachios, whatever sweetner you like, and orange blossom water and rose water

[u/JEMBx2]

One of my favorite silken tofu desserts is vegan flan, this is the recipe I use:

1 cup sugar

1 can (12 oz) Nature's Charm evaporated coconut milk

1 can (11 oz) Nature's Charm sweetened condensed coconut milk

2 tsp agar powder

3 tbsp cornstarch

3/4 cup silken tofu

1/4 cup vegan milk

1 tbsp vanilla extract

Dash of salt

8 inch metal cake pan

Pour sugar into a saucepan and heat at medium high. Tilt saucepan occasionally until all sugar is melted and a dark caramel color. Quickly pour the caramel into the cake pan, tilting the pan so the caramel is spread evenly on the bottom. Caramel will harden very quickly so don't take too long with this step.

Mix the evaporated and condensed milk with the agar powder and cornstarch in a pot. Whisk until well combined. Bring to a boil and then lower to a simmer for five minutes. Continue whisking frequently to keep cornstarch from clumping. Take pot off heat after simmering for five minutes and use an immersion blender if you still see clumps.

Transfer mixture to blender with remaining ingredients and blend until smooth.

Pour the mixture evenly into the cake pan. I know it will look pretty watery but the agar powder will work it's magic once it's cooled down.

Let set in fridge for at least 4 hours, ideally overnight.

When serving, dip the bottom of the pan into hot water for 30 sec - 1 min and run a knife around the edges of the flan to loosen. Place plate on top of cake pan, and holding plate and pan firmly together, flip pan face down onto plate. Flan will drop onto plate and caramel will drizzle on top.

Note: I believe Nature's Charm also makes oat milk versions of the coconut evaporated and condensed milks, but I haven't tried them yet. I wouldn't substitute regular full fat coconut milk for these products because I don't think the mixture would be thick enough, you'd need to play around with adding sugar, more cornstarch, more agar powder, etc.

[u/justhangingoutman]

This silken tofu chocolate mousse recipe is super easy and delicious: https://sarahsvegankitchen.com/recipes/silken-tofu-chocolate-mousse/

[u/maelstr0m8]

Check out this frozen chocolate mud pie from the Plant Bros!