It’s almost August, and the weather in my new city of Philadelphia has been very hot and extremely humid. While I do have an air conditioner that works very well, for many of us turning on the oven during the sticky days of summer is not a happy-making idea. Maple Tofu Cream and Berries – why not? Especially when the cream is protein packed, and delicious, and berries are plentiful and healthy, too. You’ll want to eat this version of berries and cream, though because it is delicious! If I lost you with the word “tofu”, I hope you will reconsider. Unless you are allergic to soy, tofu is terrific!
I’ve started visiting some of the many historic sites having to do with the birth of the United States since I moved to Philly, and these visits got me thinking about the food habits of the Colonists. In my previous cookbook More Great Good Dairy Free Desserts Naturally, I have a couple of colonial desserts – among them a Slump (or Grunt), Crisps, Indian Pudding, and several maple syrup focused desserts. (Try the Ginger Tofu Whip for a change of pace.)
Grade B was the maple I used almost exclusively, since this dark syrup has the deepest flavor which is best for desserts. I was surprised to learn that the grading system is based on color, not quality, but while most chefs agreed that grade B is best, it seems consumers saw it as inferior to grade A. The grading system was changed in 2015, and grade B is now labeled grade A darkest, or grade A dark. I find it funny—like prunes being rebranded as dried plums.
This very simplified, 4-ingredients recipe is an update to the Terrific Maple Tofu Whip in More Great Good Dairy Free Desserts Naturally. Both maple syrup and maple sugar are used and the oil has been removed. Actually, I do not use much maple sugar due to the prohibitive cost, but you could replace it with coconut sugar—just find a new name for the recipe. I like to serve Maple Tofu Cream over fresh blueberries, which the colonists in the east surely ate plenty of. Use any berries you like, of course, or slice some summer peaches.
A note about tofu: I’ve been eating organic, non-gmo tofu, edamame and tempeh for over 25 years and feel safe doing so. In fact, I believe there are health benefits to eating whole soy products, assuming they are organic, non-GMO and you don’t have a sensitivity or allergy to soy. The silken tofu I used to make the recipe is Mori Nu.
Simplest Maple Tofu Cream and Berries
- 1 12.3 oz aseptic box firm or extra firm silken tofu, I used Mori Nu, pureed
- 1/4 cup grade A Dark pure maple syrup
- 6 tablespoons maple sugar
- 1/4 tsp cinnamon powder, more to taste
Puree the tofu in a food processor. You’ll have 1 1/2 cups.
Add the maple syrup and maple sugar and 1/8 tsp of cinnamon. Puree.
Taste and add more cinnamon, or more sweetener if desired.
The cream is ready to use now, but will taste even better after a few hours in the refrigerator.
Sever over berries, and add some seeds for crunch, or mint, or enjoy as is.
The next Esssential Vegan Desserts Course starts August 15, 2017! See the syllabus, FAQ, recipes and videos here: https://rouxbe.com/vegan-desserts/?partner=3831f916e9d453