Whipped Pumpkin Tofu Mousse
Servings:3 servings
This whipped pumpkin tofu mousse is the perfect easy fall dessert. It's creamy, lightly sweetened and spiced, and comes together with just 7 ingredients and a blender.
Ingredients
- 7 ounces firm tofu - half of a standard block
- ½–⅔ cup pumpkin puree
- ¼–⅓ cup maple syrup
- 1 tablespoon water - to help with blending
- 1 tablespoon smooth almond butter - or avocado oil, optional
- ¾ teaspoon pumpkin spice blend
- ¼ teaspoon cinnamon - optional
- ½ teaspoon vanilla extract
- pinch of sea salt
Optional, for serving:
- non-dairy whipped cream
- cinnamon or pumpkin spice
Instructions
- Drain the tofu and wrap with a paper towel or tea towel. Gently squeeze over the sink to remove some of the water (it doesn't need to be completely dry).
- Crumble the tofu into a blender, and add ½ cup pumpkin puree, ¼ cup maple syrup, water, pumpkin spice, cinnamon, vanilla, and salt. Start blending on low speed, gradually increasing to high. Stop as needed to scrape down the sides and push the tofu toward the blades.
- Blend until smooth. Taste and add more sweetness, pumpkin, and/or spice, if you like (I usually do ⅔ cup pumpkin and ⅓ cup maple syrup).
- Add the nut butter or oil, if using. Blend on high until completely smooth and glossy, with a whipped consistency. Transfer to a container (or individual serving bowls), and refrigerate until chilled and set, at least 2 hours.
- To serve, top with a dollop of vegan whipped cream and a dash of cinnamon, if desired. Enjoy!
Notes
Makes approximately 2 cups total, three ⅔ cup servings.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
Calories: 205kcal | Carbohydrates: 30g | Protein: 10g | Fat: 6g | Cholesterol: 0mg
