Unfortunately, as you may have guessed, this original formula relies heavily on animal products. If only those early eaters knew it could be even better with a completely vegan approach! This Creamy Carbonara with Coconut Bacon recipe comes from The Vegan Pasta Cookbook by Rebecca Hincke. Plant- based carbonara tastes every bite as decadent but is much healthier, easier, and comforting for everyone to enjoy.

Why You’ll Love This Dairy-Free Carbonara

Aside from being absolutely delicious, there are even more reasons to love this vegan carbonara recipe. Here are just a few!

• No raw eggs. There’s the ever-present danger of either overcooking the sauce, resulting in a curdled, scrambled egg texture, or undercooking them, which could increase the risk of salmonella. Don’t gamble with food poisoning, especially when there’s a much better alternative!
• Dairy-free. Lactose is notoriously difficult to digest, causing bloating, stomach upset, and much worse. That’s just no way to enjoy so-called “comfort food.”
• Quick and easy. Even a novice cook can get this gourmet meal on the table in 30 minutes or less.
• Gluten-free option. Don’t let food intolerances and allergies get you down; just use your favorite gluten-free noodle to make this a wheat-free treat.

Key Ingredients

What goes into a plant based carbonara, you ask? Minimal elbow grease, plenty of pasta, and some wonderfully creamy components.

Silken tofu: Instantly create a high-protein yet low-calorie base by blending silken tofu to a smooth, creamy consistency. You can find this in shelf-stable, aseptic packages or water-packed near the refrigerated produce area.

Non-dairy milk: Pick a milk, any milk, as long as it doesn’t come from a cow! Make sure it’s unsweetened and then go with your favorite, whether that’s almond, soy, hemp, oat, rice, or something else entirely.

Kala namak: Otherwise known as “black salt,” it’s a bit of a misnomer because the color is actually pink! This is the secret ingredient that creates an uncanny eggy flavor since it’s a kiln- fired rock salt infused with sulfurous aroma. You can find it in most Asian specialty markets or online.

Turmeric: Just a tiny pinch will add a sunny yellow color to anything, which helps create a convincing eggy appearance to this sauce.

White miso paste: Add volumes of umami in a tiny spoonful of this Japanese fermented soybean paste. White miso is very mild, almost sweet, and rather salty.

Spaghetti or bucatini: Any long pasta will do, but bucatini, which is essentially a narrow tube, is the deluxe option. It offers the most satisfying bite, and the open ends to allow the sauce to run through the entire length, rather than just cling to the outside.

Vegan Parmesan: Many people don’t realize that conventional Parmesan isn’t even vegetarian, let alone vegan. Traditionally, rennet is used to make the curds coagulate, which comes from the stomach lining of cows. Chose a cruelty-free option, available from many brands such as Violife, Daiya, and Follow Your Heart to bypass that issue entirely. You can also make your own Chipotle Vegan Parmesan Sprinkle from scratch using whole foods ingredients.

Coconut flakes or chips: Coconut chips will give you larger bacon bits, whereas shreds will create a finer sprinkle. Both will taste great though so you can’t go wrong with either choice!

Liquid smoke: A little bit goes a long way of this concentrated smoky flavor extract. It makes everything instantly taste like bacon, so it’s a great thing to keep in the pantry for when cravings hit.

How to Level-Up Your Vegan Pasta Carbonara

No one would complain if you stick with a simple, straight-forward tofu carbonara sauce, but you can enhance the dish with your own personal touches to make it different and exciting every time.

• Veg out! Toss in sautéed mushrooms, green peas, roasted asparagus, cherry tomatoes, corn kernels, or any of your other favorite veggies to add more color, flavor, and nutrition.
• Bring the heat. For those who like it hot, try adding a drizzle of sriracha, a pinch of red pepper flakes, or a dollop of harissa for a spicy finish.
• Crunch time. Add more textural contrast by adding a handful of crunchy chickpeas, sliced almonds, or crushed kale chips on top.
• Pair with a side salad. If you want to get your greens but keep them separate, this dish pairs beautifully with a simple spinach or arugula salad dress with olive oil and balsamic vinegar.

How to Use Leftover Carbonara Sauce

If you’re making the dish in advance, it’s a great idea to prepare the sauce and keep it separately in an airtight container in the fridge until ready to use. It’s so delicious all by itself though, there are plenty of other ways to enjoy it without noodles:

• Spread on top of pizza as an easy white sauce
• Poured over a vegan “eggs” Benedict instead of the typical hollandaise sauce
• Mix in fresh dill and lemon zest to create a party-ready dip or dressing
• Swirl into creamy soups for a truly luxurious spoonful
• Stir it into cooked rice to make a shortcut risotto

Dairy-free Carbonara FAQs

More Deliciously Dairy-Free Pasta Recipes

• Creamy One-Pot Pasta
• Instant Pot Pasta With Vegan Meatballs
• Walnut Pesto Pasta
• Creamy Hummus Pasta With Sun-Dried Tomatoes
• One-Pot Vegan Enchilada Pasta

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Dairy-Free Carbonara (Made With Silken Tofu)

Whether you’re staying in for date night or just want a comforting and tasty meal, this dairy-free carbonara will hit the spot! Creamy, egg-y, and topped with a nice element of crunch from savory coconut bacon, this is one pasta dish you’ll never get tired of.

Course dinner

Cuisine Italian

Keyword dairy-free carbonara, egg-free carbonara, vegan carbonara, vegan pasta dish

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 3 servings

Calories 632kcal

Author Rebecca Hincke

Ingredients

For The Sauce:

• 10½ ounces silken tofu, drained 297 grams
• ¼ cup unsweetened nondairy milk (oat, soy, or almond) 60 ml
• ¼ teaspoon kala namak
• ¼ teaspoon flaked sea salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground turmeric
• 2 teaspoon of white miso paste 12 grams

For The Pasta:

• 10 ounces dried spaghetti or bucatini 283 grams
• 4 tablespoons vegan Parmesan, grated (optional) 25 grams
• 1 cup pasta cooking water (as needed) 240 ml

For The Coconut Bacon:

• ¾ cup unsweetened coconut flakes or chips 90 grams
• 2 tablespoons of tamari or soy sauce 30 ml
• ½ tablespoon of olive or vegetable oil 8 ml
• 1 teaspoon maple syrup or brown sugar
• 1 teaspoon liquid smoke
• ¼ teaspoon smoked paprika
• ¼ teaspoon pepper
• Pinch sea salt

To Serve:

• Salt to taste
• Pepper to taste

Instructions

• For the sauce, in a blender, combine the tofu, nondairy milk, kala namak, sea salt, garlic powder, turmeric, and white miso paste, and blend until smooth.
• Put the pasta on to cook in a pot of boiling, salted water. Cook to al dente, then drain and reserve 1 cup (240 ml) of pasta cooking water.
• Transfer the pasta back to the pot and add in the Parmesan (if using) and sauce. Stir together over low heat, until the Parmesan has melted and the sauce is thick and gooey, adding pasta cooking water as needed to loosen the sauce to your liking (you may not need to use all of it).
• Preheat the oven to 325°F (160°C). Add the coconut to a mixing bowl. Whisk together the tamari, olive oil, maple syrup, liquid smoke, paprika, pepper, and salt, and pour it over the coconut. Stir everything together, until the coconut is fully coated in the sauce, then spread the pieces evenly on a large baking sheet lined with parchment paper. The more you can separate the coconut pieces, the more they will crisp up while cooking.
• Bake them for about 20 minutes, until well toasted and crispy, stirring the pieces every 5 minutes to get an even toast and keep them from burning. Transfer to a bowl to cool before using.
• Serve and top with Coconut Bacon and salt and pepper.

Nutrition

Calories: 632kcal | Carbohydrates: 86g | Protein: 21g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 1153mg | Potassium: 585mg | Fiber: 8g | Sugar: 8g | Vitamin A: 164IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 4mg

This dairy-free carbonara recipe was reprinted with permission from The Vegan Pasta Cookbook by Rebecca Hinke. Copyright © 2022 by Page Street Publishing Co. Photography by Rebecca Hinke. Reproduced by arrangement with the Publisher. All rights reserved. Many thanks to Jessica Sabbagh and Sarah Hudson for recipe testing.

The post Dairy-Free Carbonara (Made With Silken Tofu) appeared first on World of Vegan.

In this article, you’ll learn the best way to sauté tofu so that it’s positively sizzles and creates the loveliest brown crust. Add to that a sweet, dark umami sauce that will knock your socks off. If you’ve never tried tofu szechuan style, you’re truly in for a treat!

What Is Szechuan Tofu?

Szechuan tofu, also known as Sichuan tofu or Schezwan tofu, is a classic and highly flavorful Chinese dish originating from the Sichuan province. It’s bold and spicy with cubed tofu simmered in a savory sauce.

The dish is similar too Mapo Tofu but there are some key differences. Mapo Tofu is made with silken tofu and minced meat, usually pork of beef. In this Szechuan style tofu, it’s completely vegetarian, allowing the tofu to shine. Firm tofu is used instead and stir-fried until crispy—perfect as a main dish served over steamed rice and served with stir-fried vegetables.

Why You’ll Love This Szechuan Tofu Recipe

Even if you’re not a huge tofu fan, we’re convinced that this recipe will turn you around. There’s just so much to love about these crispy tofu cubes, you won’t be able to stop yourself from trying them.

• Healthy and Heaps More Delicious. When you’re in charge of dinner, you know exactly what you’re adding in and what you want to leave out. Fresh veggies in and MSG out!
• Adaptable Ingredients. Staying away from anything spicy? You can absolutely leave out the cayenne pepper. Love a lot of garlic? Add more than the recipe calls for with ease. Not enough sauce? Double the amounts and add all over your rice and veggies. Oh, yeah!
• Inexpensive Alternative to Take Out. Instead of waiting for an hour for your favorite Szechuan tofu to be delivered and spending a chunk of your ready cash, make this recipe and spend that money visiting a local animal sanctuary instead!

Ingredients You’ll Need

It’s all about the tofu! Quality is top priority and we only used the best in this recipe.

• Extra Firm Tofu – This is the most important ingredient, and for a good reason. Using a handmade, traditional tofu like Hodo gives this recipe extra oomph with its high protein content, incredible flavor, and super rich & creamy texture.

How To Make Szechuan Style Tofu

Preparing this Szechuan tofu recipe is much easier than you think. Just three simple steps and you’ll have the most mouthwatering meal in a matter of minutes. While the tofu is cooking, you can get started on any sides. Make sure to remember the chopsticks!

Step One: Dry and cut the tofu into bite-sized pieces.

Step Two: Fry up the tofu cubes in vegetable oil for 6-7 minutes without moving. Flip over and cook for an additional 6-7 minutes until golden brown. While the tofu is browning, prepare the sauce.

Step Three: Place the finished tofu onto a side plate and simmer the sauce. Once the sauce is ready, add in the tofu and let simmer with the sauce for another couple of minutes. Time to enjoy!

Serving Suggestions

The great thing about tofu is that it goes well with so many side dishes. Along with your szechuan tofu, choose one or two of these options to accompany your meal. A helpful rule-of-thumb is to have at least one or two raw elements along with your cooked meal. This gives your palate a few different textures to enjoy. Yum!

Starchy Sides

Sides like these give your tofu dish extra staying power and can make the meal go much farther for more people. Although you don’t have to stick with these traditional choices, they do taste the best with the tofu. Serve everything “family style” and plate out each of these for maximum fun.

• Steamed Sticky Rice
• Peanut Noodles
• Ramen

Variety of Veggie Options

There’s nothing like fresh, steamed, or roasted veggies to turn a simple meal into something special. Any or all of these vegetables will add extra flavor, texture, and nutrients to an already powerful protein-packed recipe. Yay!

• Shredded Red Cabbage
• Lightly Steamed Snow Peas
• Stir Fry Green Beans
• Fresh Bok Choy
• Shredded or Roasted Carrots
• Sliced Red Bell Peppers
• Smashed Cucumber Salad

Storing Leftovers

Any leftover tofu can be placed in an airtight container in the fridge for up to 3-4 days. It can easily be reheated in the microwave (a minute should do it) or by pan-frying with a little bit of oil (or extra sauce) for a couple of minutes until the desired temperature is reached. Freezing is not recommended.

FAQs

More Asian-Inspired Vegan Recipes to Try

• For any noodle-lovers, check out this tangy Teriyaki Stir Fry Over Noodles or super satisfying Soba Noodles with Peanut Sauce for all things noodlicious.
• If you can’t get enough of tofu, we’ve got you covered! How about this tempting Tofu Satay or scrumptious Crispy Tofu with Sweet and Sour Sauce?
• Give a try to light and fresh dishes such as this cool Chinese Chickpea Salad and zesty Zucchini Noodle Bowl.
• Finally, if you’re totally new to tofu, these two recipes are incredibly helpful—How to Marinate Tofu and a glorious Garlic Ginger Tofu Marinade.
• Did you know that you can eat raw tofu? Don’t forget our Tofu Guide for the Tentative Cook, too!

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Crispy Szechuan Tofu

Szechuan Tofu is a savory and spicy Asian-inspired dish. In less time than it takes for a dinner delivery, you can have this sizzling and sensational dish right in front of you. We promise that this recipe is ten times better than take-out!

Course Lunch or Dinner

Cuisine asian

Keyword asian tofu, asian tofu marinade, szechuan tofu

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4

Calories 189kcal

Author Gina House | World of Vegan

Ingredients

• 16 ounces extra firm tofu
• 4 tablespoons vegetable oil divided
• 4 teaspoons cornstarch or arrowroot powder
• ¼ cup water
• 3 tablespoons soy sauce
• 4 teaspoons toasted sesame oil
• 2 teaspoons maple syrup or sweetener of choice
• 1½ teaspoons garlic powder
• ¼ teaspoon cayenne pepper adjust to taste if you like spicy
• 2 large scallions finely sliced
• sesame seeds (black or white) to taste
• toasted cashews to taste (optional)
• sprinkle of red pepper flakes to taste (optional)

Instructions

• Pat tofu dry thoroughly and cut into even bite-sized cubes.
• Into a cold nonstick saute or frying pan, add the cubed tofu and 2 tablespoons of the vegetable oil. Turn the heat to medium and allow to come to a sizzle and then cook for 6-7 minutes without moving the tofu.
• In a small bowl, add the cornstarch and a few splashes of the water and stir. Then add the remaining water, soy sauce, toasted sesame oil, maple syrup, garlic powder, and cayenne. Whisk well and set aside.
• Once the tofu has nicely browned on the bottom, use a spatula to carefully flip the tofu cubes over and add the rest of the oil. The oil may “squitz,” so please be very careful. Fry for another 6-7 minutes, without moving the tofu. (The exact timing will depend on your particular cooktop and saucepan.)
• When the tofu is browned nicely, transfer to a bowl or plate and set aside.
• Put the pan back on the heat and pour in the sauce mixture. Let the sauce come to a simmer, constantly stirring. This should take about 1-2 minutes.
• The moment the sauce starts to thicken, add the tofu cubes back in and mix well with the sauce. Turn off the heat, but keep the pan on the burner. Allow the tofu to marinate in the warm sauce for a couple of minutes more.
• Garnish with scallions, sesame seeds, and roasted cashews and red pepper flakes, if desired.

Video

Notes

Notes:

• Serve with steamed rice, noodles, and/or with a mixture of roasted and fresh vegetables.
• Sauce Tip: Pour any extra sauce over rice and veggies. So good!
• Dairy-free and gluten-free (if using tamari instead of soy sauce)

Nutrition

Calories: 189kcal | Carbohydrates: 7g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 759mg | Potassium: 87mg | Fiber: 1g | Sugar: 3g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

Many thanks to our amazing recipe testers Marilyn Vega and Andi Combs for testing this recipe! Process photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

The post Szechuan Tofu appeared first on World of Vegan.

With a delightful protein-rich tofu-based ricotta made from extra-firm tofu and traditional Italian herbs and spices, this dairy-free lasagna dinner has the same yum-factor as the cheesy lasagna you grew up eating, but it’s way healthier and also cruelty-free! 

I’ve been making this lasagna for years. I’ve made it for myself and my husband to enjoy throughout the week, I’ve made it when guests visit from out-of-town so there’s always a hearty omnivore-approved meal ready in the fridge, and I’ve made it for vegan dinner parties with friends. I even made a double-batch to freeze when I was nearing the end of my vegan pregnancy so I would have ready-made vegan meals when my newborn arrived. Needless to say, I love it, and I hope you will too! 

Why You Should Make This Vegan Lasagna

I know so often we come across recipes online, save them, maybe pin them on our vegan Pinterest inspiration board, or leave the tab open on our computer until we’re so overwhelmed that we shut them all and it’s lost forever.

Dear friend, don’t let that happen with this lasagna recipe! You can click the “print” button on the recipe card below and add the ingredients to your grocery list right now. When you have meals for days in the week ahead, you’ll be so glad you did!

This makes a great:

• Vegan freezer meal that you can meal prep now, divide into serving-sized glass containers, and save until you’re ready to enjoy
• Meal to bring over to a sick, pregnant, or busy friend or neighbor 
• Family meal to fill many hungry bellies 

You get the gist. It’s a crazy handy recipe to get to know and love. From my kitchen to yours, enjoy it!

Key Ingredients

• Lasagna noodles: Make sure to look out for eggs in the ingredient list. Dried lasagna noodles found in the pasta aisle of the grocery store are usually vegan-friendly but a lot of oven-ready options are not. Always check the ingredient list to be sure.
• Vegetables: Yellow onion, zucchini, button mushroom, garlic and spinach add tons of color and flavor to this vegan lasagna! If you don’t have all the vegetables, that’s ok, you can mix and match or add what you do have on hand. This recipe is really versatile! See below for some extra veggie-swapping ideas.
• Super-firm tofu: This firm tofu has already been pressed, making prep time even faster! If you can’t find super-firm, extra-firm tofu works too. Just make sure to press out the excess liquid for 15-30 minutes before using.
• Marinara sauce: Store-bought is fine or if you want to up the flavor even more, nothing compares to homemade marinara sauce! If going the store-bought route, make sure to look out for sauces that contain dairy.

How To Make

Step 1: Bring a large pot of water to a boil, add a pinch of salt, and cook the lasagna noodles according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside.

Step 2: In a large skillet over medium, heat the olive oil then add in the onion, zucchini, mushrooms, and garlic. Sauté for about 5 minutes, stirring occasionally, until slightly softened. Remove from heat and stir in the spinach. Cover the skillet and set aside to allow the spinach to wilt.

Step 3: Meanwhile, make the tofu ricotta. Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. You may need to scrape down the sides with a spoon several times between pulses so all the tofu gets evenly crumbled. When you reach a crumbly ricotta­-style consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.

Step 4: Preheat the oven to 350 degrees F. In a large 9 × 13 ­inch baking dish, spread 1 cup of the marinara sauce evenly across the bottom followed by a layer of 4 overlapping lasagna noodles. Top with a layer of half of the tofu mixture. Repeat with another 1½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles.

Step 5: Bake for 45 minutes. Garnish with the basil leaves if desired.

Expert Tips

Making vegan lasagna is a fun and rewarding experience! Follow these tips to guarantee comfort food perfection!

• Use Your Noodle: Boil the lasagna noodles in salted water just until al dente, ensuring they are not overcooked. Rinsing them with cold water after draining halts the cooking process and prevents sticking, resulting in perfectly textured noodles.
• Give It A Squeeze: Before blending the tofu for ricotta, ensure it’s well-drained and patted dry. Excess moisture can affect the texture of the tofu mixture.
• Get Saucy: While store-bought marinara is convenient, making your sauce can elevate the flavor. Customize it with extra herbs and garlic for a more personalized touch.
• Layering Perfection: When layering, slightly overlap the lasagna noodles to create a sturdy structure. This helps the layers hold together during serving, presenting a neater slice.
• Make-Ahead Marvel: For days when you crave a homemade, ready-to-bake meal but are short on time, make it in advance. Prepare the recipe and refrigerate or freeze it and reheat it when you want delicious, hot lasagna!

Get Creative With Your Veggies

This vegan lasagna recipe is incredibly versatile, and we encourage you to get creative with add-ins and use the veggies you have on hand.

• Not a fan of mushrooms? Leave them out! 
• Like your lasagna extra cheesy? Sprinkle some vegan cheese shreds on top before baking. 
• Prefer kale to spinach? Make that simple swap! 
• Have some broccoli nearing expiration? Chop it up and toss it in! 
• Feel drawn to the dried oregano in your spice cabinet? Toss a teaspoon in with the basil!
• Have a plethora of squash? Dice or thinly slice it up and add it in with the zucchini. 

There are so many ways you can go with this delightful dish. If you have a favorite way to prepare it, we’d love to hear about it in the comments below!

FAQs

More Vegan Dinner Recipes

• If you love the flavors of this lasagna you’ll love this Vegan Stuffed Shells With Tofu Ricotta!
• For another go-to recipe that will wow plant eaters and omnivores alike, try thisYellow Curry With Tofu!
• Pot pie lovers will be pleasantly surprised with this easy Vegan Chicken Pot Pie full of all the nostalgic flavors yet completely plant-based!
• Savor the heartiness of a Vegan Shepherd’s Pie when you want something ultra comforting and filling.

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Vegan Lasagna With Tofu Ricotta

This flavorful vegan lasagna is packed with tofu ricotta, spinach, and veggies, and makes a filling meal that will last for days. It’s also an awesome dinner party meal and a comforting dish to bring to a friend who could use some TLC. You can even freeze pre­portioned cooked serv­ings of this lasagna for an easy heat­-and­-enjoy meal.

Course dinner

Cuisine Italian

Keyword classic lasagna, italian lasagna, tofu ricotta, Vegan Italian, Vegan lasagna, veggie lasagna

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 –8 servings

Calories 324kcal

Author Michelle Cehn and Toni Okamoto

Ingredients

• 12 lasagna noodles standard size, enough for 3 layers
• 2 tablespoons olive oil
• ½ large yellow onion diced
• 1 small zucchini diced
• 1 cup button mushrooms sliced
• 4 cloves garlic roughly chopped
• 6 ounces fresh spinach
• 2 16-ounce blocks super-firm tofu patted dry and cut into chunks for easy blending
• ¼ cup unsweetened plain soy milk
• 2 tablespoons lemon juice
• 1 teaspoon dried basil or 1 tablespoon of minced fresh basil leaves
• 2 teaspoons salt
• 5 cups marinara sauce store-bought or from the recipe on page 228, divided
• Fresh basil leaves for garnish (optional)

Instructions

• In a large pot of boiling salted water, cook the lasagna noodles according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside.
• Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini, mushrooms, and garlic and sauté for about 5 minutes stirring occasionally, until slightly softened. Turn off the heat. Stir in the spinach, cover the skillet, and set aside to allow the spinach to wilt.
• Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. Depending on the size of your food processor, you may need to push everything down with a spoon several times between pulses so all the tofu gets evenly crumbled. When you reach a crumbly ricotta­-style consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.
• Preheat the oven to 350 degrees F. Spread 1 cup of the marinara sauce evenly across the bottom of a 9 × 13 ­inch baking dish. Follow this with a layer of 4 overlapping lasagna noodles, then a layer of half of the tofu mixture. Repeat with another 1½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles.
• Bake for 45 minutes. Garnish with the basil leaves (if using).

Video

Notes

You can prepare this lasagna in advance and keep it in the refrigerator (or freezer!) until you’re ready to bake it. If the lasagna is frozen, thaw in the refrigerator for 24 hours before baking. If you bake it from a refrigerated state, increase the bake time to 1 hour or until heated all the way through.

Nutrition

Calories: 324kcal | Carbohydrates: 57g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1776mg | Potassium: 1040mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3605IU | Vitamin C: 30mg | Calcium: 96mg | Iron: 4mg

This vegan lasagna recipe is from The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto. Photos by Zhoro Apostolov. This easy vegan dinner recipe was published with permission from BenBella Books, 2020, all rights reserved.

The post Vegan Lasagna With Tofu Ricotta appeared first on World of Vegan.

Thankfully, we now live in a world where dairy is no longer the only route to creamy indulgence—yippee! With that said, we’ve collected a list of the top tasty vegan ricotta cheese brands. You’ll find many delectable, dairy-free alternatives that will certainly delight your palate. Plus, we’ll sweeten the deal with an enticing Vegan Ricotta cheese recipe that will totally knock your socks off.

If you’re ready to delve into all things creamy and cheesy, let’s get started!

What is Ricotta Cheese?

Ricotta cheese is a creamy, soft cheese of Italian origin made from the whey leftover during the production of other cheeses like mozzarella and provolone. It has a slightly grainy texture and a mild, slightly sweet flavor, making it a versatile ingredient in both savory and sweet dishes.

Some popular recipes made with ricotta cheese include:

• Lasagna (or Lasagna Soup)
• Stuffed Shells
• Ravioli
• Crostini
• Charcuterie Boards

While traditional ricotta is made from dairy, vegan alternatives have become increasingly popular, using plant-based ingredients to recreate its texture and taste.

Is Ricotta Cheese Vegan?

Traditional ricotta cheese is not vegan because it uses whey from cow’s milk (or possibly goat’s milk). Dairy-free ricotta cheese brands use tofu, almond milk, or cashews as a base.

The nubbly-bubbly texture is more difficult to create without the animal products, but the brands below have worked their magic and made us proud!

Best Vegan Ricotta Cheese Brands

Navigate the vegan ricotta cheese corner with our handpicked list of standout brands. They offer a variety of rich and creamy plant-based choices to enhance and flavor your favorite dishes. From a luscious lasagna dinner casserole to a light and crispy bruschetta appetizer, these cheeses have got you covered—delish!

Kite Hill

Plant-based ricotta cheese by Kite Hill is artfully crafted from almond milk and captures the flavor and texture of traditional Italian ricotta. It has a lovely, velvety texture and rich, nutty undertones, making it a versatile and delectable dairy-free choice. Also available in a whipped version.

New Roots

Dairy-free “La Cotta” from New Roots is a European-inspired ricotta cheese with a foundation of organic cashews. This brand boasts a light, creamy, artisanal texture, and a wonderful blend of flavors. Lactose-free and made in Switzerland.

Reine

Reine’s vegan almond ricotta offers a smooth and creamy dairy-free alternative, providing a mild and neutral flavor perfect for a wide range of savory and sweet dishes. This non-melting variety is perfect hot or cold and contains no coconut oil, gums, or starches.

Tofutti

Better than Ricotta from Tofutti is a versatile and soy-based option with a creamy consistency, making it a convenient addition to your plant-based recipes and a go-to choice for those seeking a mild, neutral flavor. Excellent for pasta, lasagna, cheesecake, pizza, cannoli, salads, bruschetta, and adding to flatbreads.

Treeline

Treeline’s delicious non-dairy cashew ricotta uses a foolproof formula of creamy cashews and live, active cultures. The beautifully balanced flavor has a subtle tanginess, delivering a versatile, dairy-free choice for all ricotta lovers. Their blend is also free of soy, gluten, and lactose.

Dairy-Free Ricotta Cheese FAQs

How To Make Vegan Ricotta Cheese

Although you can easily find vegan ricotta cheese recipes online, this tofu ricotta recipe from Allison Rivers Samson is our favorite! It’s a simple and delicious plant-based ricotta recipe for beginners, as well as a great choice for more experienced vegan cheese crafters.

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Vegan Ricotta Cheese Recipe

This recipe will free you from any fear you may have of tofu. Used as a blank canvas, tofu takes on the flavors of what it’s mixed with, and in this case, creates a robust, creamy, protein-rich cheese that can be added to any dish that calls for ricotta. Stuffed pasta shells, anyone?

Course Appetizer or Snack, Condiment, Dip, Spread

Keyword dairy-free ricotta recipe, tofu ricotta, vegan ricotta

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1.5 cups, about 8 servings

Author Allison Rivers Samson | The Dairy Freedom Cookbook

Equipment

• food processor

Ingredients

• 8 ounces extra firm tofu rinsed and squeezed to remove the water
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 tablespoon fresh lemon juice
• ½ teaspoon salt
• ½ cup fresh basil leaves sliced into ribbons or chiffonade
• ½ cup canned olives Allison’s favorite is Santa Barbara’s ripe green olives in a can
• 1½ teaspoons capers drained

Instructions

• In a food processor, purée tofu, olive oil, garlic, lemon juice, and salt. Process until desired smoothness is achieved.
• Add basil, olives, and capers. Pulse 2-3 times for a rough chop.

More Creamy and Delicious Vegan Cheeses

• For those that savory the “stinky” cheese, this Vegan Blue Cheese guide is your best bet!
• Bagel lovers will find a variety of wonderful creamy cheeses in the Vegan Cream Cheese collection.
• The perfect pizza needs just the right type of Vegan Mozzarella cheese, like these!
• There’s nothing bedda than chedda! Check out our Vegan Cheddar guide for all things cheesy.
• It’s hard to find just the right flavored feta, you might find this Vegan Feta round-up really helpful. Bonus, there’s a feta cheese recipe to try, too!

Vegan ricotta cheese recipe shared with permission from The Dairy Freedom Cookbook by Allison Rivers Samson and Michelle Cehn.

The post Vegan Ricotta Cheese (Best Brands + Tofu Ricotta Recipe) appeared first on World of Vegan.

Noodle kugel is a favorite sweet dinner casserole among many Jewish families. Unfortunately, traditional noodle kugel is one of the least vegan-friendly dishes around. It’s typically made with egg noodles, cream cheese, cottage cheese, sour cream, butter, milk—pretty much every type of dairy there is.

We got to work perfecting this classic Jewish comfort food—which was no small feat. But friends, we nailed it! This is hands-down the best vegan noodle kugel recipe we’ve ever made and will bring you right back to those celebratory family dinners you enjoyed in your pre-vegan days.

The BEST Super-Easy Vegan Noodle Kugel

Wanna know the best part about this recipe? We were able to create a perfect copycat kugel without calling for a bunch of hard-to-find specialty items like vegan sour cream. We did our best to keep this recipe as simple and accessible as possible, while still making a spot-on replica of the kugel of our dreams. You will need the following ingredients though:

• plain vegan cream cheese (any brand)
• vegan yogurt (plain or vanilla, sweetened or unsweetened)
• vegan butter (any brand—we used Flora Plant Butter)
• silken tofu (you can find this in shelf-stable packaging in the asian section of most grocery stores)

Other than that, you can lean on pantry staples you likely already have at home! Easy peasy.

What is Noodle Kugel?

Kugel, pronounced “KOO-gel” or “KUH-gel”, comes from the German meaning “ball or something round”. In the Jewish culture, it refers to a sweet casserole with noodle (or potato) base. Either way, it’s super rich, creamy, and covered with a scrumptious layer of sweet cinnamon sugar crunch.

All you need to know is that noodle kugel is encouraged to be eaten all year round.

Noodle Kugel, where have you been all my life? As a die hard dessert lover, I can’t believe I haven’t tried a single vegan noodle kugel recipe before now. After hearing that it’s most like a mash up of cheesecake and pasta with a crispy cinnamon topping, all I could think was fill my belly––now!

What’s Different About This Vegan Noodle Kugel Recipe?

Traditionally, this casserole is made with as much dairy as possible––eggs, milk, cottage cheese, sour cream, and butter––oh, my! It was a small feat to re-create a recipe that has the same texture, flavor, and spirit of the dish. Difficult, but entirely possible.

Here are the smart swaps that Michelle made in order to ditch the dairy:

• Regular noodles instead of egg noodles
• Vegan butter for dairy butter
• Vegan yogurt to substitute for sour cream
• Plant-based cream cheese instead of cottage cheese
• Silken tofu exchanged for the mixture of eggs and dairy milk

Vegan Noodle Kugel—So Many Ways!

Every family makes their noodle kugel a little differently. Some make it with raisins, some make it with fruit (such as pear or pineapple), and some keep the base simple without add-ins. Some make really thick creamy kugels that taste like pudding or even cheesecake and are served for dessert, while others make dinner-style kugels that are a little less decadent. Some add a crispy corn flake topping, while others leave their kugel bare.

This noodle kugel is inspired by my favorite noodle kugel from my family’s Jewish holiday gatherings. It’s a lighter noodle kugel that can be served for dinner (still decadent though, don’t get us wrong) and is topped with a crispy cinnamon sugar encrusted cereal topping. It’s divine.

Shout-out to Carrie Lande who brought kugel to my family dinners and inspired this recipe!

How To Serve Up Noodle Kugel

For this sweet-topped holiday casserole, here are a few suggestions for how you can serve vegan noodle kugel recipe that will make it extra special:

• Comin’ in Hot – This dish is best served hot, warm, or at room temperature.
• Cool & Creamy – Want to transform this sweet dish into a dessert? Top it with coconut cream or homemade dairy-free ice cream.
• Oodles Of Noodles – Brown rice noodles would also work well, or you can try some fun pasta shapes. But steer clear of other alternative pastas—they may not vibe well with this kugel.
• Pass On The Flour for Passover – If you were hoping to delight your dinner guests with vegan noodle kugel at Passover, keep in mind that you’ll need to swap out the fusilli noodles (which contains flour) for shredded potatoes or noodles made with matzo meal instead. On Passover, no leavened grain is permitted during the eight holy days.

Store any leftovers in a covered container in the fridge for up to 5 days or in the freezer for a few months. Reheat in a microwave or oven when you’re ready to enjoy your leftover vegan noodle kugel.

When Is Noodle Kugel Traditionally Eaten?

Noodle kugel can be served up any time of year. This dish is not passover friendly, but it’s a sweet celebratory meal on any other holiday or day of the week. Some popular jewish holidays and occasions include:

• Rosh Hashanah, the Jewish New Year, is a time for reflection, renewal, and the sounding of the shofar, heralding a fresh start.
• Shabbat, the weekly day of rest and spiritual rejuvenation, brings Jewish families together to kindle candles, share blessings, and enjoy a peaceful meal.
• Hanukkah, the Festival of Lights, celebrates the triumph of light over darkness and the miracle of the menorah, where each night’s candle symbolizes hope and perseverance.
• Sukkot, the Feast of Tabernacles, invites Jews to dwell in temporary huts, reminding them of their ancestors’ journey and the importance of gratitude for the harvest.
• Purim, a joyous holiday marked by costumes and merriment, commemorates the salvation of the Jewish people from a perilous plot, emphasizing the resilience of faith and community.

More Vegan Jewish Recipes to Try

• Vegan Challah
• Matzo Ball Soup
• Aquafaba Latkes
• Matzah Tater Tots
• Vegan Chopped Liver
• Bagels With Vegan Carrot Lox
• Vegan Knishes

Equipment You’ll Need

• Large baking dish (approximately 9″ x 12″)
• Food Processor
• Measuring Cups
• Measuring Spoons
• Colander
• Mixing Bowl

Print

Vegan Noodle Kugel

This is the best vegan noodle kugel recipe! It’s perfectly sweet and decadent with a crispy cinnamon sugar topping, all without a drop of dairy. It’s a perfect match to the noodle kugel my family served at celebratory Jewish gatherings while I was growing up. Enjoy!

Course dinner

Cuisine Jewish

Keyword dairy-free noodle kugel, vegan jewish recipe idea, vegan noodle kugel

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8

Calories 507kcal

Author Michelle Cehn

Ingredients

• 1 pound fusilli pasta
• 12.3 ounces silken tofu
• 8 ounces vegan cream cheese
• ⅓ cup vegan yogurt vanilla or plain, sweetened, or unsweetened
• ½ cup vegan butter
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Topping:

• 1 cup crispy rice cereal such as Rice Krispies
• 1 teaspoon cinnamon
• 2 teaspoons sugar
• 2 tablespoons vegan butter softened

Instructions

• Preheat oven to 350° F.
• Cook pasta until al dente according to package instructions (about 10 minutes). Drain, rinse, and set aside.
• In a food processor, add the silken tofu, vegan cream cheese, vegan yogurt, vegan butter, sugar, vanilla extract, and salt and blend on high until fully combines and creamy. It’s okay if some texture remains. Set aside.
• In a medium bowl, add the crispy rice cereal, cinnamon, sugar, and softened vegan butter and mix until mostly combined, using the back of a spoon to gently mash the butter into the cereal.
• In a 9 x 12 baking dish, add the cooked pasta and pour the cream sauce from the food processor over it. Mix it together with a spoon until all the pasta is evenly coated. Sprinkle the cinnamon sugar cereal topping evenly over the top.
• Bake for 1 hour at 350° F. The top should get slightly crispy but shouldn’t burn. Serve hot and enjoy!

Video

Notes

Store any leftovers in a covered container in the fridge for up to 5 days or in the freezer for months. Reheat in a microwave or oven when you’re ready to enjoy your leftover noodle kugel.

Nutrition

Calories: 507kcal | Carbohydrates: 63g | Protein: 12g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 3g | Sodium: 303mg | Potassium: 212mg | Fiber: 4g | Sugar: 17g | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg

Vegan Noodle Kugel recipe by Michelle Cehn for World of Vegan. Copyright of World of Vegan, all rights reserved.

The post Vegan Noodle Kugel appeared first on World of Vegan.

Once you collect your ingredients, all you have to do is blend. How simple is that? You’ll easily impress your guests with the feisty flavor and still have enough left over to enjoy the next day. There is no limit on what you can transform with this terrific topping!

Baffled About the Buffalo?

Did you know that the term ‘buffalo’ (when it comes to the sauce) has nothing to do with the actual animal? Thank goodness! The term for this super spicy and tangy dressing originated in 1964 at the Anchor Bar in Buffalo, New York. The owners, Frank and Teressa Bellissimo, created this topping so they wouldn’t lose money over an accidental delivery at their restaurant.

The original buffalo sauce included only three ingredients: melted butter, hot sauce, and cayenne pepper. Crunchy celery and cool bleu cheese were added on the side to balance out the heat. A plant-based version can easily be made by using vegan butter instead of dairy butter.

Eric uses a combination of cashews, silken tofu, and oil to mimic the thick, buttery texture and richness of the authentic recipe. To take it to another level, he added soy milk, nutritional yeast, and smoked paprika to create this distinctive vegan buffalo queso. Daring and delicious!

Quick Queso From Cashews

We all know that cashews are the King of Nuts. Not only are they killer at making creams, cheeses, and nut butters, but quesos too! Is there anything they can’t do??

These curvy little nuts are full of healthy, plant-based fats, fiber, magnesium, iron, and protein. Because of their higher fat content and soft exterior, they’re ideal for blending into any sort of creamy concoction.

The best thing about cashews is that they have a very neutral flavor. This is also true of tofu. Creating a special sauce is a snap because you have total flavor control. You can add whatever spices you wish and it will wind up wonderful.

Key Ingredients

Cashews: Soaking cashews softens them, making them easier to blend into a creamy texture, which is essential for the queso’s smooth consistency.

Silken Tofu: Silken tofu adds creaminess and protein to the queso, helping achieve a rich and thick texture. Explore more silken tofu recipes to see how far this pantry staple can go.

Nutritional Yeast: These nutritious yellow flakes provide a cheesy and savory flavor that’s typical in vegan cheese recipes. And it’s a staple in any vegan pantry!

Frank’s Red Hot Sauce: The star ingredient for the buffalo flavor! It brings the perfect amount of heat and tanginess to the queso. You can also swap to your favorite hot sauce.

Smoked Paprika: This spice adds depth and smokiness to the queso, creating a well-rounded flavor.

Garlic: Fresh minced garlic adds a robust and aromatic flavor to the queso, enhancing its overall taste.

Salt + Pepper: Seasoning with salt and pepper enhances the overall flavor profile, balancing the spiciness of the hot sauce.

These key ingredients come together to create a delicious vegan buffalo queso that’s creamy, spicy, and packed with flavor. Enjoy it as a dip, drizzle it over nachos, or use it as a sauce for various dishes.

How to Serve Up This Vegan Queso Cheese Dip

Pour Over Pasta – Make your own fiery mac & cheese by pouring this Vegan Buffalo Queso over rotini, shells, elbows, or bow tie pasta. Garnish with a few slivers of jalapeño and you’re good to go! We love Pastabilities pasta shapes for this dish!

Toss on Tortilla Chips – Create your own nibble-worthy nachos by spreading this sauce over your chips of choice. Top with a little bit of beans, some salsa, and a small amount of avocado for a terrific, anytime snack. You can even make your own corn tortillas, cut into triangles, and then bake until crispy.

Pair It With Pizza – Who says you have to use shredded cheese for pizza? Perk up your pizza pie with this spicy queso, broccoli, veggie pepperoni, and even some artichoke hearts. Perfection!

Trickle Into Tacos -Tell your taco sauce to take a hike and fill with this flavorful sauce instead. Pile high with veggie ground, walnut, or quinoa “meat”, tomatoes, avocado and crispy, cool lettuce. Give our Meat Lover’s Beefy Vegan Taco recipe a try – it’s seriously tasty!

Storing Your Leftover Buffalo Queso

This recipe makes a large amount of queso––about 3.5 cups. If you are a huge fan of queso or planning to make this for a party, this is the perfect portion size. If this sauce is only for you, feel free to save whatever is leftover in the fridge.

The sauce will last up to 3 days, covered, in the refrigerator. To reheat, simply pour into a saucepan and heat over medium-low for 5 minutes or until the desired temperature. You could also heat the remaining vegan Buffalo Queso in the microwave in one-minute intervals, stirring the sauce in between.

Keep in mind that overheating the sauce might cause a grainy texture to form. Luckily, this doesn’t affect the flavor at all. It will still be super tasty.

More Delicious Dips and Buffalo Recipes to Try:

• Baba Ganoush Dip
• Buffalo Cauliflower Wings
• Artichoke Dip

Print

Vegan Buffalo Queso Cheese Dip

You can, and should, put this vegan buffalo queso on everything. It’s like Batman’s utility belt, but vegan. Eat it with nachos, veggies, or some macaroni pasta…it will taste like heaven all the same.

Course Sauce

Cuisine American

Keyword vegan buffalo queso, vegan queso, vegan queso recipe

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 422kcal

Author Eric Obenauf

Equipment

• 1 High Speed Blender

Ingredients

• 1 cup cashews soaked for at least 15 minutes
• 1 4-ounce block silken tofu
• Salt + pepper to taste
• ¾ cup hot sauce we used Frank’s Red Hot
• 1½ tablespoons smoked paprika
• 1 cup nutritional yeast
• ¾ cup soy milk
• ⅓ cup olive oil
• 1 head garlic minced
• green onions optional, for garnish

Instructions

• Soak the cashews in hot water for at least 15 minutes.
• Add ingredients to a high-speed blender and blend until completely smooth.
• Garnish with slides green onions, if desired.

Notes

Pairing suggestions: Toss buffalo queso with noodles for buffalo mac & cheeze. Or use buffalo queso on tacos and nachos, drizzle on pizzas, or just warm and use as a dip with chips.

Nutrition

Calories: 422kcal | Carbohydrates: 20g | Protein: 14g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Sodium: 1219mg | Potassium: 649mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1540IU | Vitamin C: 39mg | Calcium: 96mg | Iron: 4mg

We want to thank our amazing recipe testers J.J. Steele & Taylor Gillespie (@food.in.focus) for helping us perfect this recipe!

This recipe for Vegan Buffalo Queso was reprinted with permission from the Two Dollar Radio Guide to Vegan Cooking cookbook by Eric Obenauf, Jean-Claude van Randy, and Speed Dog (Two Dollar Radio, September 2020). Photo credit: Two Dollar Radio. Article written by Gina House and edited by Amanda Meth.

The post Vegan Buffalo Queso Cheese Dip appeared first on World of Vegan.

Keep reading and we’ll guide you through the simple steps to create a velvety, rich, and irresistibly luscious vegan chocolate pudding that will leave your taste buds begging for more. Get ready to whip up a delightful treat that’s as fun to make as it is to enjoy.

If you’re ready to make this easy vegan pudding in no time flat, let’s dive right in!

Store-Bought Vegan Pudding Options

While making your own homemade vegan pudding can be incredibly satisfying and delicious, there are also some fantastic ready-made brands available on the market. These vegan pudding brands offer convenience and a wide range of flavors to satisfy your sweet cravings.

Here are a few vegan pudding brands to keep an eye out for.

Zen Pudding Packs

Zen’s specialty is dairy-free pudding and you won’t believe the rich and creamy taste! Their pudding cups are made with a base of almond milk or oat milk and come in classic chocolate and vanilla flavors, plus hazelnut chocolate and peanut butter chocolate too!

WayFare Organic Pudding

WayFare is known for its vegan dairy alternatives, and they offer a range of vegan pudding options using plant-based ingredients like oats and beans to create their creamy dairy-free base.

Bon Dévil Plant-Based Ganache Pudding Packs

This brand is no stranger to decadent desserts and their ganache cups and rice pudding are absolutely divine! Their puddings are rich and satisfying for pure pleasure without the guilt!

Simply Delish Vegan Instant Pudding

Simply Delish offers a variety of vegan dessert products, including pudding mixes. Their instant pudding mixes come in a range of tasty flavors, including chocolate, vanilla, strawberry, banana, and butterscotch, making it easy to whip up a vegan pudding in no time!

Jell-O Instant Pudding Mix

Believe it or not, Jell-O offers instant pudding mixes that are vegan-friendly. Just be sure to choose the instant varieties that don’t contain dairy and are suitable for a vegan diet. Pistachio, vanilla, chocolate, tapioca, coconut cream, banana cream, butterscotch, and so many more of their instant flavors are all vegan!

Remember that the availability of these brands may vary depending on your location, so be sure to check your local grocery stores, health food shops, or online retailers to find these vegan pudding options.

Homemade Vegan Pudding Recipe

While store-bought brands can be a convenient and tasty alternative when you’re short on time or looking to try different flavor variations, making your own vegan pudding is a rewarding experience. Keep reading to see our favorite vegan chocolate pudding recipe, and explore more pudding varieties as well:

• Our Vegan Tapioca Pudding is surprisingly easy to make for any occasion and stored beautifully in the fridge!
• If you love peanut butter, our Peanut Butter Chocolate Pudding has an extra layer or decadence from the creamy nut butter.
• Vegan Chocolate Mousse is a lovely and elegant dessert that will not only impress your guests, but will have them begging for more! (Remember to make extra!)
• Easy Lemon Custard is the best of both sweet and tart. Its refreshing flavor is perfect for the warmer months or whenever you need a pick-me-up.

Whether you choose to make it from scratch or opt for a store-bought brand, there’s no shortage of delicious vegan pudding options to enjoy!

Why You’ll Love This Silken Chocolate Pudding

Incredibly Easy: Simply just melt, blend, and chill. What could be better? All you need is a blender and a bowl.

Protein Rich and Satisfying: Tofu is remarkably high in plant-based protein, which helps your stomach to feel more satiated for longer. Using tofu not only boosts your daily protein, but also gives you extra calcium and manganese.

Healthy and Decadent: This is one of those remarkable recipes that not only tastes sinfully delicious but is also good for you. There’s no added sugar, except for the small amount in the vegan chocolate chips. The rich chocolate flavor is unbelievable!

Meal Prep Friendly: If you’ve been searching for a special dessert that can be made ahead of time, this is the one! Make the previous evening (or even the morning of) and impress your guests (and yourself!) with this heavenly vegan pudding. You’ll be glad you did!

Perfect Partners on Your Pantry Shelf: All of the ingredients are probably already in your pantry. It’s a great idea to keep at least one or two packages of shelf-stable silken tofu and vegan chocolate chips handy at all times. Both ingredients are essential for so many vegan dishes.

Key Ingredients

If you’ve never made a plant-based pudding in the past, you’re going to be pleasantly surprised. It’s so creamy and satisfying with the most amazing silky texture. The following few ingredients truly make all the difference in creating such a decadent tasting dessert!

Silken Tofu

It’s important that you use shelf-stable silken tofu for this recipe. If the tofu is cold (or even cool) when the melted chocolate is added in, it creates a lumpy texture that you’ll want to avoid. The flavor will still be the same, but you’ll miss out on the rich, creamy consistency. You can find this type of silken tofu on the shelves of the Asian section in your supermarket.

Vegan Chocolate Chips

If you’re totally out of chocolate chips, you can use a solid chocolate bar and just chop it up into small pieces. The microwave is a super handy, fuss-free way of melting chocolate, but feel free to use a double boiler or even a glass measuring cup in a pan of simmering water. Use the best quality of chocolate you can find for best results!

Vanilla Extract

This favorite, easily overlooked ingredient gives just the right added touch of flavor to the recipe. Vanilla is not sweet itself, but the pure extract (especially the non-alcoholic version) lends a soft and almost sweet essence to this pleasing pudding. If you want to spice up your flavors, you can try adding a splash of peppermint extract, almond extract, or other fun flavor twists.

Vegan Chocolate Pudding Tips & Tricks

This tasty recipe seems pretty simple and straightforward, but there are a number of yummy ways that you can either elevate or alter this recipe for even more fun. Depending on what you have on your shelves or in your fridge, you might be surprised at how many different variations of this dessert you can make!

Choose Your Chocolate: You don’t have to stick to the same type of chocolate each time. How about swapping semi-sweet for dairy-free milk or dark? Or, go wild and use white chocolate!

Find a Fascination with Flavors: Instead of vanilla extract, how about trying orange, raspberry, or peppermint? Better yet, add both the vanilla and another flavor at the same time! Our favorite combinations are dark chocolate with orange, semi-sweet with raspberry, dairy-free milk with peppermint; or white chocolate with either lemon, banana, or coconut.

Jazz Up Your Jars: Before you even start the mixing and melting process, think about what you will use to store your finished puddings. We love these tulip jelly jars with secure, clamping lids. Also consider pretty glasses (or vintage beauties!) that make you smile. As long as they can be placed in the fridge for set up, you can use anything you like. Make sure to cover the tops of glasses with a silicone cover, plastic wrap, or wax paper so they won’t absorb other fridge odors or create a “skin” on top.

Pudding Serving Suggestions

Lucky for us, there are endless ways in which you can serve these adorable and enticing chocolate vegan puddings. Depending on your schedule, the occasion, or the time of day, there’s always a little “something extra” that you can add to this recipe.

Here are a few of our favorite choices:

• Vegan Whipped Cream (such as whipped coconut cream)
• Coconut (sweetened or unsweetened shredded)
• Dairy-Free Chocolate Shavings
• Chopped Nuts or Candied Walnuts
• Cookie Crumbles
• Vegan Candy
• Fresh Fruit
• Vegan Sprinkles
• Syrups (Agave Nectar, Chocolate Syrup, Maple Syrup, Vegan Honey)

Best Ways to Use Chocolate Pudding

Now that you’ve blended up this rich and creamy concoction, you may be wondering what you should do with it (besides eating it, of course!). Here’s a list of fabulously fun ideas that make the most out of this charming, chocolate-y vegan pudding:

• Make into a delicious vegan chocolate mousse by adjusting the amount of chocolate in the recipe
• Add into popsicle molds or squeeze pop molds for homemade fudge pops
• Store in little jars (tulip weck jars) for adorable and tasty pudding cup snacks
• Fill silicone squeeze pouches for kids on-the-go desserts
• Pour into a piecrust for an quick and easy no-bake chocolate pie dessert

How to Store Your Leftovers

This chocolate pudding is perfect to batch meal prep, and store in the fridge! Just make sure that the pudding is covered tightly and stored in the fridge for 3 to 5 days. You can also freeze this pudding in popsicle molds to create chocolate fudgesicles!

This tasty dessert not only satisfies your sweet tooth but also nourishes your body with the power of tofu. It’s pretty clear that a love for chocolate can indeed be a force for good. So, the next time you’re craving a sweet, creamy delight, remember the delightful secret of tofu chocolate pudding. Let it be a sweet reminder that delectable desserts can also be healthy and cruelty-free. Enjoy!

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Vegan Chocolate Pudding

Plunge your spoon into chocolate lover's paradise with this vegan chocolate pudding! Silky smooth silken tofu meets velvety melted chocolate chips in a dairy-free dessert that's not only sinfully delicious but also packs a secret protein punch. This pudding is a perfect dessert to meal prep and is loved by kids and adults alike!

Course Dessert

Cuisine American

Keyword tofu chocolate pudding, vegan chocolate pudding

Prep Time 8 minutes minutes

Total Time 8 minutes minutes

Servings 4

Calories 198kcal

Author Michelle Cehn | World of Vegan

Equipment

• Blender

Ingredients

• ⅔ cups vegan chocolate chips melted
• 1 package silken tofu approx. 12 oz, room temperature
• Splash vanilla extract
• Pinch salt

Instructions

• Melt chocolate chips using a double boiler or microwave in 20-second increments, mixing between each.
• To a blender, add the room temperature silken tofu, vanilla extract, salt, and melted chocolate and blend on high until completely smooth.
• Pour into ramekins and chill overnight, or for at least 4 hours.
• Remove from the refrigerator, decorate as desired, and serve chilled.

Notes

Leftovers: Store in an airtight container in the fridge for 3-5 days.

Nutrition

Calories: 198kcal | Carbohydrates: 21g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 4mg | Potassium: 153mg | Fiber: 2g | Sugar: 15g | Calcium: 65mg | Iron: 3mg

The post Vegan Pudding (Easy Recipe + Best Brands) appeared first on World of Vegan.

What Is Silken Tofu?

There are many types of tofu. Super firm, extra firm, firm, soft, and one of our personal favorites—silken! If you’re wondering: what’s the difference between tofu and silken tofu? Here are the basics.

Silken tofu is the softest type of tofu. In fact it’s so soft it can easily be mashed or blended into a cream. It’s often used for puddings, custards, mouses, pies, smoothies, soups, and more. In Japan it’s often drizzled with a savory sauce and enjoyed plain—and it almost melts in your mouth.

Take a look at how tofu is made! Silken tofu is made similar to block tofu. All tofu starts with soybeans, which are blended into soy milk, but silken tofu is coagulated without curdling the milk. It’s also left unpressed, so every cake retains all of its moisture while cooling.

Where Can I Buy Silken Tofu?

Most grocery stores carry shelf-stable silken tofu packaged in aseptic containers, and it’s typically located in a different area of the store than firm tofu. It may be in the Asian foods section of the store or by other baking ingredients.

Even silken tofu comes in different styles—there is soft, firm, extra-film silken tofu. And occasionally you can find silken tofu packaged in water in the refrigerated section with the other tofus. All varieties can be blended into creams and sauces, and act very similarly.

If you’ll be eating the silken tofu plain, opt for the extra firm so it can hold its shape a bit better. Otherwise, any of these will work for nearly any recipe that calls for silken tofu, including all the recipe below!

Sweet Silken Tofu Recipes

Silken Chocolate Mousse

This velvety and indulgent plant-powered dessert astonishingly requires just four simple pantry items. It’s made with silken tofu, melted vegan chocolate, vanilla extract, and salt. That’s it! It’s the perfect choice for gatherings, meal planning, children, or a delightful treat anytime.

Vegan Lemon Custard

Our super silky lemon custard is tart, tangy, and has the perfect amount of sweetness. You’ll be hooked after a single spoonful. The texture is lovely, light, and creamy––absolutely perfect for prepping the night before a party. This protein packed treat is healthy, delicious, and with requires no baking! What more could you ask for in a delightful dessert?

Silken Tofu Smoothie

If silken tofu hasn’t made its way into your smoothies yet, prepare for a delightful surprise! Swap out yogurt for silken tofu to elevate your drink with a nutritious plant-based protein punch without compromising on creaminess. With just four straightforward ingredients, our cherry silken tofu smoothie is a treasure trove of antioxidants that tastes almost like a milkshake.

Vegan Pudding

Dip your spoon into this silky smooth vegan pudding, made possible by silken tofu! Just blend it up with melted vegan chocolate chips to create the perfect kid-friendly treat that’s also a huge hit with adults. Dazzle it up with whipped cream or other toppings for a dinner party dessert or send it off to school with your kids in their lunchbox.

Peanut Butter Chocolate Pudding

One of the easiest and yummiest silken tofu recipes you could ever make, this peanut butter chocolate pudding will have your taste buds dancing and your heart singing. Made with only five ingredients, this delicious dairy-free dessert will come together in a matter of minutes!

Vegan Crème Brûlée

We have a fantastic vegan creme brulee recipe made with coconut milk, but you can also make it from silken tofu! This silken tofu recipe from Veggiekins is pure joy. Along with tofu, this vegan crème brûlée is made from ingredients such as cashew butter, vanilla extract, and is completely dairy-free and gluten-free. It’s also quite easy to make and comes together in just a few minutes. Don’t have a butane torch to caramelize the sugar? Just pop in the oven!

Butternut Squash Puff Pastry Tart

A recipe with amazing flavor and texture that’s beautiful to boot, this butternut squash puff pastry dish by Lovely Jubley is great for a snack, breakfast, or even dessert! Made with tofu ricotta and roasted butternut squash, this may quickly become one of your favorite things to make, especially around the holidays.

Chocolate Cherry Cheesecake

Sweet, slightly tart, and oh-so comforting, this vegan chocolate cherry cheesecake recipe from Dianne’s Vegan Kitchen comes together quickly and will last throughout the week! This is also a gluten-free vegan dessert thanks to the flourless crust made from dates, walnuts, cocoa powder, and sea salt! Top off with some vegan whipped cream and thank us later.

Tiramisu

There’s nothing like a little tiramisu to end your day on a high note. This deliciously decadent no-bake recipe from Rainbow Nourishments calls for firm silken tofu (which you can get through brands such as Mori-Nu) and only a handful of other ingredients such as strong coffee, canned coconut milk, and vegan cookies. You’ll love how easy it is to make this amazing vegan dessert at home!

Creamy Cannoli Dip

Say what?! Vegan cannoli dip?! Why, yes! This amazingly sweet and simple recipe from Veggie Fun Kitchen is an amazing dairy-free and gluten-free treat that will have you dreaming of it for days to come. Made from silken tofu, cashews, and other sweet and creamy ingredients, this awesome silken tofu dessert takes just a few minutes to bring to life.

Double Layer Pumpkin Cheesecake

What’s better than regular vegan cheesecake? Why, this vegan double layer pumpkin cheesecake by Plant Based RD! Using silken tofu, rolled oats, pumpkin puree, and more, this decadent silken tofu dessert will lift your spirits and impress your loved ones while showing them that tofu is one awesome ingredient!

Vegan Noodle Kugel

This traditional vegan Jewish recipe is typically made with lots of dairy but this version calls for silken tofu along with other dairy-free ingredients instead. Your loved ones will never be able to tell that silken tofu is the secret ingredient here!

Key Lime Pie

What’s tangy and sweet and needs silken tofu to be complete? This vegan key lime pie recipe from This Healthy Kitchen! Made with silken tofu, cashews, avocado, lime juice, and sugar, this pie comes together in just a few minutes but is recommended to freeze for at least four hours before serving.

Caramelized Banana With Silken Tofu Cream Sauce

Silken tofu can be blended into the creamiest sauce—and you’d never guess this sweet spiced cream sauce is made from tofu! This caramelized banana recipe with cream sauce is called “Banana Bliss” for a reason. It’s delightful, and surprisingly simple to make!

Savory Silken Tofu Recipes

Vegan Buffalo Queso

Made from silken tofu, cashews, buffalo sauce, and just a few other simple ingredients, this buffalo queso is a most delicious and easy silken tofu recipe. Enjoy on a sandwich, make a vegan mac and cheese, or just devour on its own!

Creamy Dairy-Free Carbonara

Plan to have your tastebuds blown away by this velvety smooth pasta recipe! The combination of an egg-y cream sauce (without eggs or dairy) with the crispy crunch of coconut bacon is out of this world. This Carbonara dish can be a simple, satisfying meal or made special for a heavenly date night experience. Quick to make and pretty much foolproof, it’s one of our favorite go-to dinner recipes.

Easy Miso Soup

This comforting and nutritious miso soup from Happy Kitchen will warm your heart and soul with ingredients such as silken tofu, mushrooms, seaweed, and scallions. Have it alongside other tofu dishes or as a main course served with rice or noodles!

Cheesy Vegan Crab Dip

This incredible silken tofu recipe for cheesy vegan crab dip by From My Bowl truly has it all: texture, flavor, and zero animal products! Cashews, oyster mushrooms, nutritional yeast, and more combine to make an incredibly unique and delicious vegan crab dip that you won’t be able to stop dreaming of.

Cold Silken Tofu Dish

Inspired by Liangban Tofu (aka spicy cold tofu), this silken tofu recipe by The Viet Vegan is refreshing, delicious, and super quick to make. Want to make more of a meal? Just serve alongside a bowl of rice, cucumber salad, or noodles!

Vegan Egg Sandwich

Ever crave a vegan version of those egg sandwiches from when you were a kid? Well luckily this amazing recipe using silken tofu from Vegan Punks will hit the spot! Made with both firm and silken tofu along with a variety of other tasty ingredients, this egg-free sandwich comes together in just a few minutes.

Fried Rice

Super simple and simply delicious, this vegan fried rice recipe from My Goodness Kitchen is a quick and efficient meal for any time throughout the week! For an eggy texture, kala namak is recommended to add to the tofu but is absolutely not necessary. Naturally gluten-free, this recipe is also an excellent go-to for serving large groups of people!

Artichoke Dip

Whether you’re throwing a party or just love a good spread, this spinach artichoke dip from Sweet Simple Vegan is the answer to your dip dreams. Silken tofu, vegan cream cheese, and other flavorful ingredients come together to make a deliciously dairy-free and creamy masterpiece.

VBLTA Grain Bowl with Vegan Soft Boiled Eggs

Vegan soft boiled eggs?! Why, yes! This incredible recipe from Hot for Food features a way to turn silken tofu into a super realistic vegan egg to enjoy with a fully flavorful grain bowl.

Silken Tofu Dressing

Creamy, tangy, and 100% tasty, this vegan ranch dressing from Connoisseurus Veg is great for pouring onto any salad, dipping fries into, or pouring onto a colorful wrap. You may never want to buy pre-made vegan dressing from the store again!

Tzatziki Sauce

Great for spreading onto a falafel sandwich or dipping your favorite veggies into, this vegan tzatziki sauce recipe from Running on Real Food is creamy, comforting, and just what you need to take your lunch game to the next level. Made from silken tofu, grated cucumber, and a variety of herbs, it’ll come together in just a few minutes and last for up to five days in the refrigerator!

Oil-Free Vegan Macaroni Salad

This oil-free vegan macaroni salad from Vegan Yack Attack uses silken tofu as the base for a super tasty vegan mayo! Along with cashews, white vinegar, agave, and salt, you’ll have an amazing vegan mayo recipe to smother over cooked macaroni and quintessential mac salad ingredients such as chopped red onion and red bell pepper. 

Creamy Vegan Garlic Pasta

Perfect for a cozy night in, this dynamic vegan garlic pasta by Delightful Adventures uses silken tofu as the secret ingredient for a perfectly creamy garlic sauce. Super easy to make and so ridiculously satisfying, you’ll have a delicious dinner to enjoy in just about 20 minutes.

Sour Cream

From Bree’s Vegan Life comes this awesomely simple and versatile silken tofu recipe for vegan sour cream! Once you whip this up, you may find yourself unable to eat a potato or sandwich without it!

We hope this roundup of silken tofu recipes gives you some serious motivation to get out there and give some new dishes a try! Be sure to let us know below what you decide to fill your belly with and happy cooking!

The post 30 Silken Tofu Recipes You’ll Love {Vegan + Dairy-Free} appeared first on World of Vegan.

Traditionally, this soup contains miso, tofu, vegetables, kombu, seafood, and bonito (fish) flakes. This irresistible vegan miso soup recipe steps it up to a new level with nori instead of kombu (a type of kelp) and omits any ingredients made from sea creatures. An excellent alternative, if you ask us!

Satisfy your longing for a sumptuous soup and make this recipe with real zeal! Bring out your best bowls, find your most charming chopsticks, and lug out your loosest pants. Fill your belly with all the glorious goodness that is in this plant-based pot of soup.

What Is Miso?

Does miso seem mysterious to you? It was seriously strange to me for a long time because I didn’t know what it was and how to handle it. Now, I love it, and I want you to love it, too!

Miso is a mixture of mold (the good kind!), water, a little bit of salt, and cooked soybeans (sometimes with a grain, like rice or barley) that is fermented in crocks from a week up to an entire year. The mold, Aspergillus Oryzea, is called Koji in Japanese. Think of it as being similar to the way blue cheese is created.

This inscrutable ingredient gives a powerful punch to any soup, stew, or even salad dressing. Add a small teaspoon of miso to any liquid or broth and you’ll be blown away by its bold new flavor. Keep a container of miso in the fridge to have on hand for any situations that need a salty spark!

How To Use Soba Noodles

Soba noodles, a staple of Japanese cuisine, are thin, light brown to grayish-brown noodles made from buckwheat flour. Combined with a little water, an accomplished Japanese artisan traditionally rolls the dough out very thin and cuts it into long, thin strips, forming the characteristic soba noodles. Sometimes whole wheat flour is added to keep the noodles from noticeably breaking down.

It’s super important to stir your soba noodles when cooking. The noodles have a tendency to become a mushy mass if left unattended. Stay near the stove and do your best to prevent the noodles from pressing together.

Any soggy, overcooked soba can also be revived if you quickly rinse them in cold water and submerge them for a moment in a little ice water. These noodles have a wonderful texture when cooked well and they have the most satisfying slippery sensation when enjoying your soup. Well worth the time and effort.

What Is Nori?

If nori is unknown to you, here’s what it is: the Japanese name for an edible seaweed used in cooking, especially in the making of sushi. This type of seaweed comes from the red algae genus, Pyropia. It’s pronounced, “naw-ree.”

This glorious, dark green ingredient is made in almost the same way that paper is made, by shredding the seaweed, pressing out the excess water, and dehydrating on a special screen. The texture is super thin, light, and smooth. Nori usually comes in a packet of 10 sheets (sometimes toasted) and can be found in the Asian section of the grocery store.

Nori adds a lovely umami flavor which is slightly sweet and salty but not at all strong or fishy. It offers a host of vitamins and minerals such as iodine, vitamins A & C, potassium, magnesium, calcium, iron, and zinc. Sometimes labeled as “laver” seaweed, it is a staple in this miso noodle soup.

Top Tips

• Don’t be too quick to add miso. To preserve the full flavor and nutritional value of miso, add it towards the end of cooking. Avoid boiling the miso paste, as high heat can diminish its taste and beneficial enzymes.
• Stir the soba noodles. Soba noodles cook quickly and have a tendency to stick together if left unattended. Make sure to stir them while they cook to keep them from clumping together.

Vary Your Vegetables

Feel free to use a variety of vegetables in this soup. If you have some kale that’s looking pretty sad, chop it up and add that! If you don’t have any brilliant green broccoli on hand, you can always substitute a cup of crunchy cauliflower.

Other super tasty options include:

• Bok choy
• Snow peas or sugar snap peas
• Edamame
• Mung bean sprouts
• Water chestnuts
• Purple cabbage

To keep this soup light and easily slurpable, it’s best to keep all of the vegetables thinly sliced and as delicate as possible. Cutting your vegetables on a mandolin might help or using a sharp knife. Prepping your vegetables the night before will make cooking even easier the next day.

Storing Your Savory Vegan Miso Noodle Soup

Any extra vegan miso soup with noodles can be simply stored in a container in the fridge for up to 5 days. If your soup has lost some of its liquid and is more like a stew, you can easily add a little extra water or vegetable broth before heating.

If you don’t want to lose any of the savory, salty flavors, mix up another small batch of the miso mixture and add to a saucepan with the remainder of the soup. For the miso mixture, add 2 tbsp of miso to ½ cup water or vegetable broth and whisk well. Heat on medium-low for 2-5 minutes, making sure the soup does not come to a boil.

Leftovers can also be kept frozen for up to 6 months in a freezer-safe, covered container. Alternately, you can spoon the soup into empty ice cube trays and store the “soup cubes” in a freezer bag until ready to use.

More Easy Vegan Soup Recipes to Try

• Lasagna Soup
• Vegan Bouillon
• Easy Vegan Ramen Soup
• Vegan French Onion Soup
• Vegan French Pistou Soup
• Thai Vermicelli Noodle Soup
• Instant Pot Soup With Lentils & Vegetables

If you try this Vegan Miso Noodle Soup let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.

Print

Ten-minute Miso Noodle Soup

Miso is a traditional food that’s been consumed in Japan and China for thousands of years. Made from fermented soybeans, the salty paste can be used in a variety of recipes, but it’s most commonly used in soup, which is widely consumed for breakfast in Japan to get one’s day off to a healthy start. No matter what time of the day you choose to eat it, miso soup is delicious and nourishing. Be mindful though—many restaurants add bonito—dried fish flakes—to their miso soup. This ten-minute Miso Soup offers a slightly different twist on the traditional miso soup and you can customize it with your favorite vegetables.

Course Soup

Cuisine Japanese

Keyword miso soup, vegan miso soup

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 156kcal

Author Kristie Middleton

Ingredients

• 4 cups water + 1 tablespoon warm water reserved
• 2 bundles soba noodles or ⅔ of a package
• 2 green onions white parts diced, greens reserved and sliced into thin circles
• 4 tablespoons yellow miso paste
• Your favorite vegetables options include:
• 2 carrots sliced
• 1 cup broccoli florets
• 1 cup kale or Swiss chard ribbons
• ¼ cup mushrooms sliced
• ¼ cup firm tofu cubed, optional
• 1 sheet nori cut into squares, optional

Instructions

• Put water in a pot and bring to a boil.
• Add onions and noodles and boil for 3 minutes.
• Meanwhile, put miso in a small bowl and add a tablespoon of warm water. Stir until smooth, removing all lumps. Set aside.
• After the onions and noodles have boiled for 3 minutes, reduce heat to a simmer and add vegetables and nori. Allow to simmer for 2-3 minutes.
• Add miso and tofu, if using and allow to warm for 1-2 minutes, ensuring the soup doesn’t bubble to a boil.
• Remove from heat. Ladle into bowls and top with green onions if desired.

Nutrition

Calories: 156kcal | Carbohydrates: 22g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1379mg | Potassium: 605mg | Fiber: 7g | Sugar: 7g | Vitamin A: 14035IU | Vitamin C: 78mg | Calcium: 209mg | Iron: 3mg

We want to thank our amazing recipe testers Nicole Benson and Anne Sparks for helping us perfect this recipe!

Vegan Miso Noodle Soup recipe by Kristie Middleton, author of MeatLess. Photos by Zhoro Apostolov for World of Vegan. Article and photographs copyright of World of Vegan, all rights reserved.

The post Ten-Minute Miso Noodle Soup appeared first on World of Vegan.

What Is Tofu Made of?

Tofu, also known as bean curd, is a culinary chameleon that has taken the culinary world by storm. This soy-based wonder has earned its place in kitchens worldwide due to its remarkable popularity, unparalleled versatility, and profound significance for those following vegetarian and vegan diets.

With a history dating back over a thousand years, tofu has transcended cultural boundaries to become a beloved staple in cuisines from Asai to the West, celebrated for its adaptability and nutrient-rich profile.

Soybeans are the cornerstone of tofu production. Here’s an in-depth look at soybeans, their sourcing, and the various varieties used in tofu production:

• Yellow Soybeans: These are the most common variety used in tofu production. They have a golden hue and a mild, neutral flavor, making them suitable for a wide range of tofu styles, from silken to extra-firm.
• Black Soybeans: Less common but gaining popularity for their potential health benefits and distinct flavor, black soybeans are used to create a unique type of tofu. They have a slightly nuttier taste and a dark color.
• Green Soybeans (Edamame): These young, tender soybeans are often used to make edamame, but they can also be used to produce tofu with a milder flavor profile.
• Organic and Non-GMO Soybeans: For those seeking healthier and more environmentally friendly options, organic and non-GMO soybeans are increasingly available and used in tofu production.

In the world of tofu, soybeans are the essential ingredient that lays the foundation for this versatile and nutritious food. Understanding the sourcing and varieties of soybeans used in tofu production underscores the importance of this humble legume in providing a sustainable and protein-rich dietary option for people worldwide.

How Is Tofu Made

Soaking

The tofu-making journey begins with soybean preparation. First, dried soybeans are carefully cleaned to remove any debris or impurities. Then, they are soaked in water for several hours, typically overnight.

This soaking process rehydrates the beans, making them plump and easier to blend. After soaking, the soybeans swell, making them ready for the next step. To ensure the best results, the outer hulls of the beans are usually removed or dehulled, although this step can vary depending on the desired tofu texture.

Blending and Cooking

With the soaked and possibly dehulled soybeans ready, they are blended with water to create a thick soybean paste, often referred to as soybean pulp or soybean slurry. This paste is the foundation for tofu.

Once the paste is formed, it is transferred to a large pot and cooked over low to medium heat. The gentle cooking process helps to deactivate enzymes in the soybeans that can cause off-flavors and odors. The result is a fragrant soy milk mixture.

Coagulation

The soy milk is then coagulated to separate the proteins and fats from the liquid. Various coagulants can be used, such as calcium sulfate (nigari), magnesium chloride (bittern), gypsum, or other natural coagulants.

These coagulants cause the soy proteins to bind together and form curds while leaving the liquid, or whey, behind. The choice of coagulant can affect the texture and flavor of the final tofu product.

Curds Formation

As coagulation takes place, the soybean pulp thickens into a curd-like consistency. The size and texture of the curds can be controlled by adjusting factors like coagulant concentration and stirring time.

The curds are delicate at this stage, and their formation is a crucial step in determining the final texture depending on the type of tofu, whether it be silken, soft, firm, or extra-firm.

Molding and Pressing

To shape the tofu into its final form, the curds are carefully ladled into tofu molds or containers. These molds can vary in size and shape, allowing for the creation of tofu blocks or other shapes like triangles or rectangles.

The curds are then gently pressed to remove excess liquid. The pressure applied during pressing further solidifies the curds, resulting in a more compact tofu block.

Cutting and Packaging

Once the tofu has been molded and pressed, it is typically removed from the molds, revealing its distinctive shape. At this stage, the tofu can be cut into various sizes and shapes, depending on consumer preferences.

Finally, the tofu blocks or pieces are carefully packaged, often submerged in water to maintain freshness and prevent dehydration, before being made available for sale to eager tofu enthusiasts.

Understanding each of these steps in the tofu-making process sheds light on the meticulous craftsmanship that goes into producing this beloved plant-based food, with each step contributing to the tofu’s unique flavor and texture.

Watch the video below to see the whole process unfold:

Benefits of Tofu

• Nutritional Powerhouse: Soybeans are renowned for their exceptional nutritional content. They are a rich source of high-quality plant-based protein, containing all essential amino acids. Additionally, soybeans provide essential nutrients like iron, calcium, potassium, fiber, and various vitamins (particularly B vitamins), making them a valuable addition to a balanced diet.
• Versatile Protein: Soy protein is prized for its versatility. It serves as a primary protein source not only in tofu but also in various other soy-based products such as soy milk, tempeh, and edamame. This versatility makes soybeans crucial in meeting protein needs, especially for vegetarians and vegans.
• Sustainable Agriculture: Soybeans are environmentally friendly due to their ability to fix nitrogen in the soil, reducing the need for synthetic fertilizers. They are also a rotation crop, benefiting overall soil health.

Easy Tofu Recipes To Try

While tofu may seem like a mysterious food at first, if you give it a chance there’s a strong likelihood you’ll fall in love. There is a reason it’s a beloved staple food for many cultures around the world! Tofu is a protein-rich food that absorbs flavors and marinades readily.

It is perfect in stir-fries, toasted on a grill, crumbled into tofu scrambles, blended into cheeses, and so much more. Tofu can even be used as the base of creamy puddings, creamy sauces, and vegan cheesecakes!

Approach it with an open mind and creative spirit, and get ready for culinary magic to excite your taste buds with tofu!

Here are some more beginner-friendly recipes to introduce you to the wonderful world of tofu:

• First, learn how to marinate tofu with this helpful guide. We’ve even included an easy recipe at the end!
• Make restaurant-style Szechuan Tofu in the comfort of your own home with less time than it takes for a dinner delivery.
• Try crispy tofu fries—they’re a fantastic protein-rich snack!
• Need something super simple? Blend silken tofu into a smoothie or turn it into a delicious vegan chocolate mousse!

The journey from humble soybeans to the versatile and beloved tofu is a testament to the artistry and science of food production. Whether enjoyed by vegans, vegetarians, or anyone seeking a nutritious and sustainable protein source, tofu continues to captivate palates and inspire creativity in kitchens globally! We hope you enjoyed seeing how tofu is made and making it a part of your culinary creations!

Video by Michelle Cehn / Toni Okamoto / Vegan Outreach. This article is not sponsored by any tofu brand. Thanks for stopping by and learning about how tofu is made!

The post How is Tofu Made? appeared first on World of Vegan.

Tofu is not only delicious in recipes, but also a great addition to a healthy diet. It’s high in protein and calcium, along with a good amount of fiber and essential amino acids. It’s also well-known for its antioxidant, anti-inflammatory phytochemicals, and iron content.

When it comes to tofu and its diverse types, you might fall into one of two camps: the YUM! I love tofu! crew or the Ew, gross! skeptics. Give us a chance. We’re confident we can sway you toward giving it a try. With endless ways to prepare this versatile plant-based food, there’s bound to be one type of tofu that will beguile you!

What Is Tofu?

Can you believe that these wiggly white squares actually come from a bunch of green soybeans? Tofu is a versatile and plant-based food that’s like a chameleon in the culinary world. Also known as “bean curd,” it frequently appears on Asian restaurant menus.

Bean curd shouldn’t be confused with cheese curds (which are made with dairy) and are completely plant-based. We love tofu and you should too, because it can so easily take on various flavors and offer an array of textures. Use it to make both sweet and savory dishes. That sounds pretty perfect, doesn’t it?

Tofu is made by curdling soybean milk. It comes in different types, such as soft tofu, which is, you guessed it, quite soft and delicate. Other types of tofu include firm, extra firm, and silken.

Soft tofu is a bit like the vegan Jell-O of the tofu family. It’s wobbly and delicate, making it great for blending into smoothies or using in soups.

Firm and extra-firm tofu, on the other hand, are the strong and sturdy members of the tofu gang. They hold their shape well and are perfect for grilling, stir-frying, or even making tofu nuggets.

Silken tofu is super smooth and creamy, almost like a custard. Use it in desserts and creamy sauces for a velvety texture.

Tofu: A Super-Versatile Ingredient!

In this article, we’re going to go on a tofu-tally awesome culinary adventure and learn all about the different types of tofu out there. We’re going to learn how they can be used in dishes, where to find them, and some great recipes you can really sink your teeth into. Let’s go!

In a nutshell, tofu is a soybean-based food that comes in many different types, each with its own unique texture and culinary superpowers. It’s a fantastic ingredient to experiment with in the kitchen and can be a delicious addition to your meals, no matter what type of cuisine you’re cooking!

Types Of Tofu: Most Common Types Explained

You may be asking yourself how many types of tofu are there? We’ll go over the most common types of tofu and the best way to use them. They each have different levels of firmness and are used in a recipe for their particular texture. Choosing the right consistency will make or break your recipe, so it’s best to get familiar with each one.

When choosing tofu, make sure to buy organic when possible so that you can limit your exposure to genetically modified soybeans and the hexane used to produce these GMO beans.

Silken Tofu vs Soft Tofu

Silken tofu and soft tofu are similar in that they both have a smooth and creamy texture, but they are not exactly the same. The main difference between them lies in their firmness and how they are processed. Let’s take a closer look!

Silken Tofu: Silken tofu is the softest and creamiest type of tofu available. It has a very delicate and silky texture, almost like custard. A slightly different production process is used to make silken tofu, allowing it to retain more moisture and achieve a smoother consistency. It finds frequent use in recipes that require a smooth and creamy texture, such as desserts, sauces, smoothies, and soups.

Soft Tofu: Soft tofu is also relatively soft but is slightly firmer than silken tofu. It maintains its shape well when handled and is a common choice in dishes where you aim to preserve some tofu texture, such as stir-fries, hot pots, or tofu scrambles. You can slice or cube it without it breaking apart as easily as silken tofu.

So, while both silken and soft tofu are more delicate compared to other types like firm or extra-firm tofu, they serve slightly different culinary purposes due to their varying textures.

This type of tofu is creamy, silky, and best for blending into creams, fillings, sauces, smoothies, and desserts. This type has the highest water content and may also be referred to as Japanese-style tofu.

Medium-Firm Tofu

Medium-firm tofu has a more solid and dense texture than silken and holds its shape well. Slice, dice, or cube it without the tofu falling apart easily.

This type of tofu is very versatile and can be used in a wide range of savory vegan dishes, including:

Stir-Fries: It works well in stir-fries because it holds its shape (just be gentle when handling it) and can absorb the flavors of sauces and seasonings.

Grilled or Pan-Fried: Marinate, grill, or pan-fry it to create a crispy exterior while maintaining a tender interior.

Soups: Add it to soups and stews for added protein and texture.

Tofu Scrambles: Crumble and season it to make delicious vegan scrambles, similar to scrambled eggs.

Tofu Nuggets: Bread, bake, or fry to make tofu nuggets or cutlets.

You can typically find medium-firm tofu in the refrigerated section of most grocery stores, usually near other plant-based or dairy products.

It’s often packaged in water-filled containers or vacuum-sealed plastic. It may also be available in different sizes, from small blocks to larger packages, depending on your needs.

Firm Tofu

Firm tofu is one of the most popular types of tofu because of its versatility in the kitchen. Its ability to adapt to various cooking methods and flavors makes it a go-to choice for both seasoned cooks and those new to tofu. Don’t be intimidated by this versatile ingredient—it’s a tofu beginner’s best friend!

If you’re new to tofu, firm tofu is an excellent place to start your tofu adventure. Its solid and dense texture is easy to work with, and it won’t crumble on you like some of its softer counterparts. Imagine it as a culinary chameleon, ready to absorb the delicious flavors of marinades, sauces, and seasonings you throw its way.

Firm tofu’s popularity extends to vegan and vegetarian diets, where it shines as a versatile source of plant-based protein. It’s like a blank canvas waiting for your culinary masterpiece. Whether you’re sautéing it in a savory stir-fry, a comforting stew, or crumbling it into a hearty tofu scramble, this tofu type can do it all.

If you’re looking to explore what the world of tofu has to offer, firm tofu is your trusty sidekick. You’ll find it in the refrigerated section of your local grocery store, ready to be transformed into a delicious and nutritious addition to your meals. It’s an ingredient that welcomes newcomers with open arms and endless possibilities in the kitchen.

Extra-Firm Tofu

Extra-firm tofu is tofu’s tough sibling, and it’s different from softer tofu types in a few key ways. It’s super solid and dense, so it won’t break apart when you cook with it. Soft tofu can be delicate, but extra-firm tofu can handle some heat!

In the tofu-making process, extra-firm tofu is made by pressing regular tofu for a more extended period. This removes even more moisture, making it denser and sturdier.

When it comes to using extra-firm tofu, think of it as your protein-packed partner in the kitchen. It’s fantastic for grilling, pan-frying, baking, and air frying because it can get a crispy exterior while staying firm inside. It’s also excellent for slicing or cubing in stir-fries or salads.

Specifically, you can use it in dishes like tofu skewers, bowls, or crispy tofu nuggets. Extra-firm tofu is also perfect for making spicy Szechuan Tofu! It’s like the superhero of tofu types, ready to save the day in your savory creations. So, next time you’re cooking up a tofu storm, grab some extra-firm tofu and let its sturdy nature shine!

Super-Firm Tofu

Super-firm tofu is tofu’s robust relative! It’s firmer than extra-firm tofu, making it a tofu powerhouse. You can find it at well-stocked grocery stores, often in the refrigerated section alongside other tofu varieties.

What sets super-firm tofu apart is its extreme density and minimal moisture content. It’s like tofu with a solid core! (Sometimes it can be referred to as “hard tofu”.) This means it maintains its shape brilliantly during cooking and can even be sliced into thin strips without falling apart.

Super-firm tofu shines in dishes that benefit from a substantial and meaty texture. It’s perfect for grilling, broiling, deep-frying, and even pressing in a waffle iron! Experiment with it in recipes like tofu steaks, kebabs, tofu bacon, or as a hearty meat substitute in sandwiches and wraps. It’s tofu with muscle, ready to elevate your culinary creations!

How To Prep Tofu

Now that you’ve got the type of tofu basics down, let’s dive into how to use tofu like a pro. Here are some additional tips and ideas to make the most of your tofu adventures:

Pressing Tofu

Before using tofu, it’s essential to press it to remove excess moisture. This helps it absorb flavors better and achieve a firmer texture. Use a tofu press (this one is nice and it’s made of bamboo!) or wrap the tofu in paper towels. Place a heavy object on top for at least 30 minutes to expel some of its moisture.

This works best for firmer tofus such as medium-firm, firm, and extra firm. Silken and soft may fall apart when trying to press them. Instead, they can simply be drained and blended or chopped.

Freezing Trick

Want a unique tofu texture? Some people find that freezing their tofu overnight helps with the pressing process. Take your tofu out of its container and drain. Place into a freezer safe container and place in the freezer.

In the morning, take out your tofu and let it defrost for a few hours or until ready to use. When defrosted, hold the tofu in your hands and squeeze out the excess liquid. The theory is that the freezing process creates ice crystals to form that make the tofu firmer, chewier and spongier.

Crispy Tofu

For extra-firm and super-firm tofu, achieve a crispy exterior by coating it in cornstarch or your preferred breading before frying or baking. It’ll be deliciously crunchy on the outside while staying tender inside.

Marinating Magic

Tofu is a flavor sponge, so marinating it is key. For extra flavor, let it soak in your favorite marinade for at least 30 minutes, or even longer for a tastier result. Try different marinades for variety.

How To Use Tofu

Scramble It: Create a tofu scramble by crumbling firm or extra-firm tofu and sautéing it with veggies and your choice of seasonings. It’s a fantastic breakfast or brunch option.

Blend Silken Tofu: Silken tofu is a secret weapon for creamy dishes. Blend it into protein-packed tofu smoothie, add it into soups, or mix to desserts for added creaminess without dairy.

Tofu Desserts: Don’t forget, tofu is a star in desserts! Try making tofu-based chocolate mousse, cheesecake, or pudding for a healthier twist on your favorite sweets.

Tofu Bowls: Create satisfying tofu bowls by combining cooked tofu (shredding it is also a great option!)with grains, veggies, and your favorite sauce or dressing. It’s a nutritious and customizable meal.

Tofu Skewers: Thread tofu cubes onto skewers and grill them with your choice of veggies and marinades for flavorful and protein-packed kebabs.

These are just a few ways to use tofu. Check out our tofu recipes archive and best vegan tofu recipes for more great ideas!

Remember, tofu is incredibly versatile, so don’t be afraid to get creative. Try different tofu varieties and preparation methods to discover your favorite tofu dishes. Whether you’re cooking up a savory stir-fry, a sweet dessert, or anything in between, tofu can be your trusty sidekick in the kitchen!

Popular Brands Of Tofu

There are many brands of tofu to choose from! When searching for tofu, be sure to check your local grocery stores, health food stores, Asian markets, and online retailers for availability. Since tofu is such a versatile and healthy ingredient that can be used in a wide variety of dishes, you’ll likely find these brands in many places. Enjoy experimenting with these different tofu brands in your recipes!

• Hodo Foods
• Wildwood
• Nasoya
• House Foods
• Mori-Nu
• SoyBoy
• The Bridge
• Heiwa
• 365 Whole Foods Market

The Health Benefits Of Tofu

In a nutshell, tofu is soy-tainly awesome, and it’s not your average bean! Now that we’ve gone over tofu types and ways to use them, let’s go over some of the amazing health benefits tofu has to offer!

• Heart Healthy. Tofu plays a key role in heart health. Tofu is low in saturated fat and cholesterol, making it a heart-healthy choice. It can help reduce bad cholesterol levels, which in turn lowers your risk of heart disease. Plus, tofu is low in sodium, which is great for maintaining healthy blood pressure.
• Strong Bones. Next up, tofu is like a secret agent for your bones. It’s a fantastic source of calcium and contains essential minerals like magnesium and phosphorus. These nutrients team up to keep your bones strong and healthy.
• Pumping Iron. Tofu is also rich in iron, making it a friend to those with iron-deficiency anemia. Iron helps carry oxygen in your blood, keeping you energized and alert. Tofu’s plant-based iron is easily absorbed by your body, making it an excellent choice for vegetarians and vegans.
• Antioxidants, anyone? Tofu is full of ’em! Packed with anti-inflammatory compounds that help your body combat harmful free radicals, these little warriors can help reduce the risk of chronic diseases and keep you feeling your best.
• Protein-packed. Last but not least, tofu is a protein powerhouse. It’s an excellent source of plant-based protein, making it perfect for vegetarians and vegans. Plus, it’s got all the essential amino acids your body needs to thrive.

So, there you have it—tofu, the friendly and nutritious ingredient that can do wonders for your health. It’s heart-smart, bone-boosting, energy-boosting, and full of antioxidants and protein. Incorporating tofu into your diet can be a tasty way to nourish your body.

Tofu FAQs

This Tofu Guide is not sponsored by any of the brands or companies mentioned, and we only share products and companies we sincerely adore. Some tofu photos in this article are from canva.com. 

The post Types of Tofu (And How To Use Them) appeared first on World of Vegan.

You won’t believe the surprising magic that happens when smooth and creamy silken tofu meets the luscious charm of chocolate! But be prepared—there may not be leftovers. If you’re on board, let’s get blending!

What is Mousse?

A traditional mousse starts off with a pureed base (of any kind) and is then gently mixed with whipped egg whites or heavy cream to create a lovely, light texture. This vegan version of mousse uses silken tofu instead of eggs and cream. This substitution leaves you with a wonderful, airy texture, just like the traditional version, but without the animal ingredients.

Why You’ll Love This Vegan Chocolate Mousse Recipe

Do you want to know the number one reason why this silken tofu mousse recipe is worth making? It’s absolutely delicious! But, since we’re slightly biased about this brilliant recipe, here are a few more reasons why this plant-based dessert is so awesome.

• Only 3 Ingredients. Can it get any better than this? Raid your pantry for shelf-stable silken tofu, chocolate chips, and vanilla extract.
• Simple and Easy to Make. Melt, blend, and chill for the most decadent chocolate dessert. No baking required!
• High in Protein. Around 5 grams of additional, plant-based protein in only 3 ounces.
• Healthy. No added chemicals, preservatives, or artificial flavors (like most packaged pudding brands). Just straight up real food.
• Perfect Prep for Parties. The best dessert recipe to make the night before a celebration, cookout, or get-together. You’ll save yourself a whole lot of time and effort and be able to present your party with this pretty pudding!

Key Ingredients

With such few ingredients, the quality of each certainly counts. If you’re able to splurge on a high-quality vegan chocolate, it’s totally worth it. Adding a pinch of salt seems unnecessary, but it truly gives a deeper dimension to the silken tofu mousse and enhances the sweetness.

Silken Tofu – As long as you use a shelf-stable (not refrigerated) silken tofu, your recipe will be ravishing! Remember, soft tofu is not the same as silken. As long as the package says “silken”, you can choose any type.

Vegan Chocolate Chips – You’ll have to decide whether to use semi-sweet, dark, or plant-milk chocolate chips for this recipe. If you like a bit of bite, choose the dark. When sweeter is better, choose the oat milk chips. Completely undecided? Go with semi-sweet—a great balance between the two.

Vanilla Extract – Time to use your very best! Pure vanilla extract has an extra sweetness and mellow flavor that an imitation extract is missing.

Salt – Choose Himalayan pink salt, sea salt, or fleur de sel if you have any of those in your pantry. These types of salt offset any bitterness in dark or semi-sweet chocolate. If you only have table salt, it will still work fine.

Silken Tofu vs. Regular Tofu

What is the difference between silken and regular tofu? Silken tofu is a type of tofu with the softest consistency. The texture is silky and smooth, so it’s perfect for making creams, puddings, dessert fillings, smoothies, or (in this case) vegan chocolate mousses! If you have a nut allergy, you can use it as a versatile substitute for cashew cream.

You can always check out our silken tofu guide for more information!

What Type of Silken Tofu Should I Use?

Make sure to use shelf-stable silken tofu stored in aseptic containers. You can easily find these in the Asian food aisle in the grocery store. Beware—if you use silken tofu stored in water from the refrigerated section, your melted chocolate chips will immediately harden once blended in. You won’t get that silky smooth consistency of mousse and it will end up a chocolate-y, chunky mess (though a very tasty one)!

The most popular brand of shelf-stable tofu is Mori-Nu. Don’t worry too much about which type of silken tofu you purchase. As long as it’s room temperature and is “silken,” you should be all set.

How To Melt Chocolate Chips

Melting vegan chocolate chips can seem daunting, but it’s actually pretty easy. There are two simple methods you can choose. We’ve used both with great results. If you have more time and aren’t in a rush, we recommend the double boiler method. On the other hand, if you’re dying to taste this sweet and creamy dessert, use the microwave!

Microwave

Place your chocolate chips in a small microwave-safe container (a glass measuring cup works well!) and heat in 20-30 second intervals (depending on the power of your microwave). After each heating, stir well before continuing the process. Sometimes, a good stir can make the softened chips melt into the rest. A small rubber or silicone spatula can be really helpful with this step.

Double Boiler

Even though this sounds a bit old-fashioned, it’s actually a more foolproof method. If you don’t have a double boiler (two saucepans that stack on top of each other), a regular saucepan and a heat-proof bowl (glass or ceramic) can also work.

Pour a couple of cups of water into the bottom saucepan and add the bowl on top. Make sure the bowl is larger than the opening of the saucepan. You want the bowl to sit above the water in the saucepan beneath. Add the chocolate chips to the bowl and turn the burner to medium high. As the water simmers, frequently stir the chocolate chips in the bowl until they are completely melted. This might take a little longer than the microwave method, but there is much less chance of the chocolate chips burning or hardening.

Turn off the burner, take the pan off the heat, and use your melted chocolate right away.

Silken Tofu Chocolate Mousse Add-ons and Mix-ins

Ooh, the fun part!! The list of ingredients you can add in (or on!) is endless. It’s all up to you and your tastebuds. Here is a list of our all-time favorites:

• Coconut Flakes
• Granola
• Fresh Fruit (banana slices, berries, etc.)
• Crushed Cookies or Pretzels
• White Chocolate Chips or Chunks
• Mini Vegan Marshmallows and Graham Crackers (S’mores Mousse!)
• Vegan Sprinkles (rainbow, chocolate, or an assortment of colors!)
• Vegan Caramel
• Dairy-Free Whipped Cream (coconut, aquafaba, oat milk)
• Shaved Chocolate (use a cheese grater or vegetable peeler on cold chocolate for best results)
• Pretty Edible Flowers (nasturtiums, marigolds, violets, pansies, honeysuckle, chamomile, lavender, etc.)
• Chopped Nuts and Seeds (chia, hemp, walnuts, pistachios, macadamia nuts, peanuts, cashews, almonds, etc.)
• Spring of Fresh Mint (peppermint is particularly pleasant)

Vegan Mousse FAQs

More Delicious Vegan Chocolate Desserts to Try

• A beautiful batch of Vegan Chocolate Truffles is the perfect gift for a loved one or a well-deserved indulgence for yourself.
• Need a place to add your favorite vegan ice cream? These Easy Vegan Chocolate Bowls are the perfect choice.
• If you can’t pass up a piece of pie, you’ll fall in love with this No Bake Chocolate Pie!
• Looking for a sweet afternoon snack? How about a vegan chocolate cupcake or superfood chocolate bark?

This Silken Tofu Chocolate Mousse offers a delightful fusion of health and indulgence, making it a must-try treat for all chocolate lovers. Embrace the velvety goodness of this vegan dessert, and savor the guilt-free pleasure it brings with every heavenly bite. Cheers for chocolate!

Print

Vegan Chocolate Mousse

This smooth and delicious chocolate mousse is perfect for parties and meal-prepped desserts, and nobody will believe this is made with silken tofu!

Course Dessert

Cuisine American

Keyword vegan chocolate mousse

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 273kcal

Author Michelle Cehn | World of Vegan

Equipment

• high-powered blender
• Ramekins

Ingredients

• 1 package shelf-stable silken tofu approx. 12 ounces
• 1 cup vegan chocolate chips melted
• Splash vanilla extract
• Pinch salt

Instructions

• In a blender add the silken tofu (make sure it’s not cold), melted chocolate, vanilla extract, and salt. Blend until smooth.
• Pour into ramekins and chill overnight, or for at least 6 hours.
• Remove from the refrigerator, decorate as desired, and serve chilled. 

Notes

OPTIONAL TOPPINGS

• Shaved Chocolate
• Spring of Fresh Mint
• Edible Flowers
• Sprinkles
• Vegan Caramel

Nutrition

Calories: 273kcal | Carbohydrates: 30g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 4mg | Potassium: 153mg | Fiber: 3g | Sugar: 22g | Calcium: 85mg | Iron: 4mg

The post Vegan Chocolate Mousse appeared first on World of Vegan.