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Dark Chocolate Tofu Mousse
1 pound soft tofu
3/4 cup cocoa powder (Droste is best, being Dutch. Others will suffice).
6 tablespoons sugar, or honey
1/4 cup milk
Combine all the ingredients in a blender or food processor and purée until
creamy. Pour the mousse into six individual bowls and chill.
Chocolate Rum Cake (vegan)
- 1 cup pureed firm silken tofu (reg or lofat)
- 1 cup maple syrup or honey
- 3/4 cup brewed expresso
- 2 Tbs rum
- 1 tsp vanilla
- 1/4 cup ice water
- 1 1/4 cups whole wheat pastry flour
- 1 Cup cocoa
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp cinnamon
Rum Syrup
- 1/4 cup maple syrup or honey
- 1/4 cup expresso
- 3 Tbs rum (dark)
Chocolate Rum Frosting
- 10 1/2 ounces extra firm silk tofu
- 1 tsp vanilla
- 2 Tbs rum (dark)
- 6 ounces semisweet choco, melted
Preheat oven to 350.
Oil and flour two 8 inch cake pans.
In large mixing bowl, whisk together tofu, syrup or honey, coffee, rum vanilla, and water until smooth.
In a separate bowl, sift together remaining dry ingredients. Add to wet ingredients and mix until smooth. Divide batter into cake pans. Bake until cakes are springy to the touch, about 15 minutes.
Cool in pans for 10 minutes. Remove from pans and cool on wire racks.
Syrup: heat all ingredients together in a small sauce pan. Brush mixture on top of cake layers with a pastry brush.
Frosting: in blender, combine all ingredients, process until smooth. Place 1 cake layer on plate. Spread with 1/2 the frosting. Top with second layer, and spread top and sides with the rest of the frosting.
Per serving: 262 calories, 5g fat (3g sat), 6g protein, 45g carbo, 0 chol, 185mg sodium, 4g fiber. (Typical = 480 cal, 22g fat)
Source: Schinner, M. “The Now and Zen Epicure”, 1991.
Jerk Tofu
The origins of Afro-Caribbean cuisine date back to the time when African captives were brought to the region to labor in the homes and fields of vast sugarcane plantations owned by Europeans. As a result, slave cooks incorporated African staples into local ingredients and techniques.
Moreover, jerk seasonings reflect bright, refreshing flavors of this tropical lifestyle, and tofu is the ideal vehicle for the spicy jerk. Additionally, allowing the tofu to marinate brings out the flavor.
INGREDIENTS
1 1/2 cups vegetable broth
2 pounds firm tofu, sliced
1/2 cup soy sauce or tamari
1/2 cup barbeque sauce
1/4 cup olive oil
1/4 cup packed brown sugar
2 tablespoons Jerk Seasoning (see below) or prepared jerk seasoning by PLUTO
1. Bring the vegetable broth to a simmer in a large saucepan over low heat. Add the tofu and salt, and simmer for 5 minutes. Remove the tofu from the pan with a slotted spoon to a paper towel-covered plate to drain.
2. Combine 1/2 cup of the barbecue sauce, the oil, brown sugar, and jerk seasoning in a large bowl. Place the tofu in the bowl and toss to coat with the marinade. Marinate the tofu in the refrigerator for 2 hours or overnight.
3. Preheat the broiler. Place the tofu on a baking sheet. Brush with the remaining 1/2 cup barbecue sauce. Broil the tofu for 7 to 10 minutes, or until the top starts to bubble.
Jerk Spice Mix, in case you can’t find PLUTO’s:
Makes about three-quarters cup.
2 1/2 tablespoons ground paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients in an airtight container. Shake to mix. Store in a cool, dry place.
