In case you didn’t know, tofu of the silken variety is great for making desserts among other things. Silken tofu is light, creamy, versatile and healthy. Healthy doesn’t mean it tastes ‘blah’ – trust me, this recipe isn’t remotely ‘blah’ and unless you’re like my ex-h who reacts to all fruit, salad and most vegetables like a vampire to garlic (claiming ‘allergies’) you’ll love it.
You can make a wheat-free version and it contains minimal dairy (1/4 tablespoon per person)
This dessert is wonderfully almondy, rich-tasting and comforting with or without vanilla ice cream. The berries rise in the batter rather than sitting in a wet layer underneath. It’s so easy to make and the topping can be prepped 8 hours ahead and kept in the fridge. Frozen berries work when you don’t have access to good summer fruits. Aside from strawberries which aren’t right for this recipe, blackberries, raspberries, cherries and blueberries are good and it resembles the classic French dish ‘Clafoutis’ – but this is better, IMHO.
You’ll need a food processor.
BERRIES BAKED with an ALMOND TOFU CREAM TOPPING
Oven temp 400F / 204C
1/3 cup of sliced whole almonds, lightly toasted in a dry skillet until golden
½ cup of vanilla sugar – or – regular fine white sugar and ¼ tspn of pure vanilla extract (added in stage 2)
2 tablespoons of all purpose flour (I don’t tolerate wheat so I use oat flour – use whatever you prefer, except whole wheat; too earthy and heavy)
Pinch of sea salt
1 large egg
1/3 cup of silken tofu, drained
1 tablespoon of softened butter
¼ teaspoon of natural almond extract
3 cups of mixed berries (if using frozen, partially defrost and mix in a teaspoon of sugar if you like them sweeter)
Powdered/icing sugar for dusting
Process the first 4 ingredients until finely ground. Add the next 4 ingredients – process to blend (batter will keep in the fridge for 8 hrs)
Put the berries in a lightly buttered/oiled, shallow 2 pint baking dish or divide between four 8 oz ramekins
Spoon the topping over the berries and bake in the preheated oven for 35-45 minutes until golden and bubbling. Cool 15 minutes; dust with powdered sugar to serve
It looked and smelled so good before I took the pic that I ate some; sorry!
Because tofu takes on the flavors of whatever you put with it, it can be added to many recipes, baked or otherwise (for the ‘otherwise’ you’ll have to wait for another blog).
Silken tofu comes in a sealed foil-lined tetrapak, rather than the coarse, extra-firm slab that comes in a vacuum packed container with water and needs to be cut like steak. That type is best for grilling, sautéing, stuffed on kebabs or mashed with turmeric and your favorite seasonings then scrambled like eggs; perfect for vegetarians.
If you can’t locate silken tofu, go for the softest variety you can find; ‘extra firm’ tofu isn’t right for this recipe. All tofu needs to be drained before using.
While experimenting with chocolate fudge brownies I found that pushing a frozen blackberry into the uncooked batter at 2 inch intervals, 1 inch in from the edge of the pan, yields amazing results. Don’t put them in the middle section as the center brownies won’t cook properly. Only the crusty edge brownies will have an incredible fruity filling and those will get eaten first. Let them defrost a bit in the batter before baking. This works with any good brownie recipe and for brownie lovers it doesn’t get much better than this; unless you’re my ex.