Fresh Choice Nelson welcomes back our Guest Blogger, Maddy Bellcroft; Maddy has a chocolate mousse recipe to share with you – Find Maddy on Facebook.
Sometimes I watch people standing at the tofu selection looking slightly overwhelmed. Five years ago there might have been one or two brands available, now there are lots, and all in different shapes and flavours. The fantastic variety at Fresh Choice Nelson allows you to experiment and find your favourite.
There is a traditional firm tofu that you can marinade and add to stir fries, soups and hot pots. You can also get organic, pre-marinaded, tofu shaped like sausages with wonderful flavours, tofu mince, meatballs, luncheon… The list goes on.
One that is lesser known is the soft or silken tofu. Bean Supreme, have just released their version of it and I rate it highly. Silken tofu doesn’t hold its shape so well so is best blended into things, used in soups, or for things like agadashi tofu. My favourite use for it is to make this chocolate mousse. It may sound strange to put tofu in a mousee but I have fed this to guests with very discerning taste buds, most of them can’t even tell it’s tofu. Make sure you use the super soft silken variety, otherwise you won’t get the delicious velvety finish.
Silken Chocolate Mousse
- 1 packet Bean Supreme soft tofu
- 150 grams dark chocolate (I love Whittakers 72%)
- 1 tbsp maple syrup or honey
- 1 tsp vanilla essence
- Toasted coconut, hazelnuts and seasonal fruit for toppings.
- Melt the chocolate in a microwave or double boiler.
- Place the tofu in a food processor with maple syrup and vanilla, and blend until smooth. Pour in the melted chocolate while the processor is on slow speed; continue until all the chocolate is evenly mixed.
- Spoon into small serving glasses (a little of this goes a long way) and top with thinly sliced fruit, toasted coconut and hazelnuts.
You can also try soft tofu in your morning smoothie for extra protein or add small cubes to miso soup.