Now, I've used tofu in some recipes. It's been limited to silken tofu as an egg replacer in baked goods. But I haven't really made a tofu recipe. Considering this is a vegetarian blog, and the vast majority of the recipes on it are vegan, I feel like this isn't the norm. At the same time, though, I like the idea that I can showcase delicious vegan and vegetarian foods that aren't the often disgusted-and-dismissed-by-meat-eaters tofu.
For my one year blogiversary (because apparently that's what we call these occasions?), I wanted to do something decadent, something indulgent - and preferably a dessert. Don't get me wrong, I love a good tofu steak, but it just wasn't right for this week.
Instead, I decided to make a vegan chocolate mousse. It's easy, it's decadent, it's super rich, and it's made of tofu. Yes, you read that right - tofu. Silken tofu blended with your favorite non-dairy milk, a little sweetener, and lots of dark chocolate makes a dense, rich, and absolutely delicious vegan dessert. Trust me, this is a dessert worthy of any celebration.
|Doesn't look like tofu, does it?|
***UPDATE: In addition to celebrating one year of The Inventive Vegetarian, I'm also celebrating the birth of my baby niece early this morning :-)
Vegan Chocolate Mousse
1 package silken tofu
8-10 ounces dark chocolate
1/2 cup non-dairy milk (I like using almond milk here)
1-2 tablespoons agave, to taste
1 graham cracker pie crust (optional)
1. Melt the chocolate using your favorite method. I prefer using a double broiler, so it takes a few minutes. 8 ounces of chocolate will make the mousse super chocolatey and delicious. 10 ounces will make it richer. I've gone as high as 12 ounces, and it was super rich, to the point where only a few spoonfuls was enough.
2. While the chocolate is melting, blend the silken tofu with the non-dairy milk until smooth. Add in the melted chocolate and one tablespoon of agave and blend again. Taste and adjust the agave levels as needed.
3. Pour the mixture into whatever container you're serving it in. I've served it both individually, sprinkled with some chocolate shavings and berries (as picture here), and I've also poured it into a graham cracker pie crust. Both options are excellent choices.
4. Refrigerate at least one hour. Serve cold or room temperature.