Vegan silken tofu and blueberry mousse

Vegan silken tofu and blueberry mousse: a creamy dessert made with silken tofu, blueberries, maple syrup and vanilla.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 250 kcal per serving
• Protein: 18 g
• Fat: 8 g
• Carbs: 24 g

Ingredients

• 400 g silken tofu
• 150 g wild blueberries
• 2 tbsp maple syrup
• 1 small pinch of vanilla

Method

You’ll need: blender · sieve

1. Take the silken tofu out of the packet and let any excess liquid drain off briefly. Wash the blueberries thoroughly and sort out any soft or damaged ones.
2. Put the silken tofu, blueberries, maple syrup and vanilla in a blender. Blend everything until you have a smooth, even cream.
3. Check the texture and blend a little longer if needed. That way the mousse becomes really smooth, with no pieces of fruit.
4. Spoon the blueberry mousse into dessert glasses or small bowls. Smooth the top with a spoon.
5. Chill the mousse in the fridge for at least 2 hours so it's cold all the way through. That makes it firmer and rounder in flavour later.
6. Serve the vegan silken tofu and blueberry mousse well chilled, topped with a few fresh blueberries if you like.

Good to know

When you want something creamy but not heavy, this mousse is just right. It's quick to make and tastes best straight from the fridge.

Swaps

Maple syrup → date paste (more fibre) | blueberries → raspberries (a little more fibre) | silken tofu → unsweetened coconut yoghurt (soya-free, different fatty acid make-up) | vanilla → zest of an unwaxed lemon (fresh citrus notes, a little vitamin C)

Allergens

The recipe is vegan and usually gluten-free, but contains soya from the silken tofu. Fine for children in small portions, and during pregnancy, well-washed blueberries and pasteurised tofu are the safe choice.

Dairy-free recipes