No Bake Tofu

This innovative "No Bake Tofu" dessert transforms simple silken tofu into a luxurious, coffee-flavored treat that rivals traditional ice cream. By blending high-protein tofu with rich maple syrup, espresso, and a touch of gelatin, you create a smooth, velvety texture that is both indulgent and satisfying. The deep, roasted notes of the coffee pair perfectly with the sweetness of the syrup, creating a complex flavor profile reminiscent of a sophisticated pudding or mousse. This recipe is perfect for those seeking a lighter dessert option without sacrificing taste. It requires no baking, just blending and freezing, making it an easy weeknight indulgence or a refreshing end to a dinner party. Serve it cold for a quick snack or let it soften slightly for a creamy scoop.

Cuisine: Latin American

Courses: Desserts

Difficulty: Intermediate

Servings: 4

Calories: 286.9

Dietary: Gluten-free

Description

This innovative "No Bake Tofu" dessert transforms simple silken tofu into a luxurious, coffee-flavored treat that rivals traditional ice cream. By blending high-protein tofu with rich maple syrup, espresso, and a touch of gelatin, you create a smooth, velvety texture that is both indulgent and satisfying. The deep, roasted notes of the coffee pair perfectly with the sweetness of the syrup, creating a complex flavor profile reminiscent of a sophisticated pudding or mousse. This recipe is perfect for those seeking a lighter dessert option without sacrificing taste. It requires no baking, just blending and freezing, making it an easy weeknight indulgence or a refreshing end to a dinner party. Serve it cold for a quick snack or let it soften slightly for a creamy scoop.

Ingredients

1 block Silken tofu, drained
2 Teaspoons kosher gelatin
1/4 cup Espresso or strong coffee, room temperature
1/4 cup Maple syrup
1/4 cup Vanilla soy milk
2 Teaspoons vanilla extract
2 Teaspoons ground espresso beans

Directions

1
In a small bowl, sprinkle the gelatin over the room temperature espresso. Let it sit for 5 minutes, stirring occasionally, until the gelatin is fully dissolved and softened.
2
Place the drained silken tofu, dissolved gelatin mixture, maple syrup, vanilla soy milk, vanilla extract, and ground espresso beans into a high-speed blender.
3
Blend on high speed for 1 to 2 minutes, scraping down the sides as needed, until the mixture is completely smooth, creamy, and uniform in texture.
4
Pour the mixture into a freezer-safe container or ice cream maker canister. If using an ice cream maker, churn according to the manufacturer's instructions.
5
If freezing without a machine, cover the container tightly and freeze for at least 4 hours, or until firm enough to scoop.
6
Allow the dessert to sit at room temperature for 5 minutes before serving to soften slightly for easier scooping.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 286.9kcal

% Daily Value *
Total Fat 8.9g14%
Saturated Fat 5.4g27%
Cholesterol 31.2mg11%
Sodium 75.5mg4%
Total Carbohydrate 45.4g16%
Dietary Fiber 9.6g39%
Sugars 29.1g
Protein 8.9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tofu dessert, no bake, coffee ice cream, vegan friendly, maple syrup, silken tofu, gelatin, frozen treat, high protein, easy dessert, espresso, soy milk, coffee mousse, chilled dessert, healthy sweets, blender recipe, quick freeze, creamy texture, dessert alternative

Read it online: https://www.chefs-mate.com/recipe/no-bake-tofu-5/