Diva Tofu-Chino Parfaitsvegan, makes 4-8 servings, depending on cup serving size.Cinnamon Vanilla Mousse1 box vegan vanilla pudding mix1/4 cup organic evaporated cane juice sugar1 3/4 cups soy milk8 oz. firm tofu (1/2 pack of tofu)2 Tbsp Veganaise1 tsp vanilla extract2 tsp cinnamon1 tsp salt1 Tbsp Arrowroot Powder (my substitute for cornstarch)Spicy Chocolate Mousse1 box chocolate pudding mix1 1/2 cups soy milk8 oz. firm tofu (1/2 pack of tofu)2 Tbsp tofu1 Tbsp Veganaise4 Tbsp sweetened high quality cocoa1 tsp vanilla extract1 tsp cayenne1 tsp cinnamon1 tsp salt1 Tbsp Arrowroot Powder (my substitute for cornstarch)*for a richer chocolate flavor melt 1/2 cup of vegan chocolate chips into the pan when heating pudding mixture.Other:2 shots espresso1/2 cup crushed almonds1 cup crushed organic graham crackers or vanilla cookiesEquipment: blender, lidded pan, cappuccino or parfait serving cups.To make: Add add vanilla ingredients, except tofu to a blender.Blend until smooth.Add in tofu and blend again until smooth.Add blender contents to pan.Turn stove on med-high.Stir constantly until mixture begins to bubble.Continue heating on medium and stirring until mixture thickens a bit and large bubbles break through.Heat can be turned to medium-low if you are worried about burning the pudding. When pudding has thickened, remove from heat and pour back into blender.Re-blend until smooth. **Be careful, make sure to vent blender and a heated blender can easily build up pressure to explode. Be careful. Never point blender towards face.Repeat entire process with chocolate pudding.
Set puddings aside, but no need to refrigerate yet. A thin, still-warm pour will be better for presentation anyways.Prepare 2 shots of espresso.Crush the almonds and crust crackers.Assembly of cups:Fill serving cups with a 1/2 inch layer of 'crust'. (crushed cookie or cracker.)Pour in a nice layer of chocolate pudding.Add a thin layer of almonds.Add 1 Tbsp of espresso to each cup. Use more or less depending on your tastes.You can even substitute de-caf, coffee or chai tea instead of espresso.Add a layer of vanilla pudding.
*You can add more chocolate than vanilla or more vanilla than chocolate. Or equal amounts of both. It looks more like a cappuccino if you use more vanilla as top layer.*pouring the pudding while it is still warm will allow for a more even line-pretty presentation. Cooled pudding can clump more.The top garnish layer is a sprinkle of cinnamon and a tsp of espresso. A few almonds also looks nice. You can garnish with whatever filling you decide to use.Filling subs: If you don't eat nuts, or would like a different center layer, try these: peanut butter, dried blueberries, fresh fruit, goji berries, more crushed crackers/cookies, soy cream, sponge cake, pan fried bananas, another type of crushed nut.**Chill cups until firm before serving.**Adding more tofu will make a thicker, milder pudding. I actually like this with a bit more tofu-the thicker the better to my taste.**if you do not have Veganaise, you can sub with a Tbsp of white or apple cider vinegar.
Recipe and image found @ http://kblog.lunchboxbunch.com/2009/04/diva-tofu-chino-parfaits-vegan.html
Enjoy your Thanksgiving everyone!
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