One of the great things about tofu is that you can use it both in savoury and sweet recipes. This is a creamy topping I make to cover cakes with, smear over pancakes or dolloped on top of pan-fried bananas, as pictured above. You can play with ratios here, but the more chocolate you use, the higher the serving temperature should be. So if you want to cover a cake, use more tofu, but you can get away with using more chocolate if you’re serving it on top of freshly made waffles.
You can use firm or silken tofu for this, whichever kind you have lying around. The difference is in the water content, so silken tofu will make a moist mousse, while firm tofu yields a heavier creme.
- 100 g of tofu
- 1-2 ribs of chocolate
- ½ tsp of sugar (or to taste)
- a drop of vanilla extract
Melt the chocolate in a small pot inside a larger pot filled with hot water. Don’t let the temperature get too high or the chocolate will be useless. Meanwhile, process the tofu with the rest of the ingredients in a small processor (I like to use the one that came with my immersion blender). Once the chocolate has melted, add it to the tofu mix and blend. Yields enough to top a batch of waffles for 4.
To make cake covering, you’ll need to double or even triple the recipe, depending on the size of the cake.