This is a quick no-bake vegan dessert with just a few cupboard ingredients. Great for if you are cooking for dairy-free diets, without compromising on indulgence.

This Chilli Chocolate Tofu mousse is a seriously yummy, light and cooling. It sets in the fridge for at least two hours for a fuss-free after dinner treat.

Vegan and Gluten Free.

Ingredients (makes 6 puddings )

  • 200g 70% cocoa dark chocolate

  • 700g Organic Soft Craft Tofu

  • 160g maple syrup

  • Zest of 1 lime

  • Seeds from 1 vanilla bean or 1 tsp of vanilla essence.

  • 1 large pinch of dried chilli flakes

  • 1 large pinch of sea salt

  • 1 tsp grated orange zest

Miso Tasty’s Chilli Chocolate Tofu Mousse

Method

  1. First, drain the tofu in a sieve whilst you prepare the rest of the ingredients.

  2. Place a small pan over a medium-low heat, half-filled with boiling water, then place a heatproof bowl on top, making sure the base doesn’t touch the surface of the water. Break in the chocolate and allow to melt, stirring every so often so that the chocolate melts evenly. .

  3. Using a food processor, blitz the tofu with the remaining ingredients including a good pinch of sea salt, then blitz for 1 to 2 minutes until smooth.

  4. Add the melted chocolate and pulse until silky and combined.

  5. Divide the mixture between 6 little bowls (200ml each) and leave to set in the fridge for at least 2 hours.

  6. Serve with some grated orange zest and another pinch of sea salt.

  7.  Add something crunchy on top. Break up almonds, praline, or your favourite chocolate bar to add extra texture.

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