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Tofu Strawberry Mousse

September 16, 2013

This dessert has an elegant, pink colour and smooth, creamy taste that nobody will be able to resist.

Serves 4



  1. Place strawberries, tofu, tahini and rice syrup in a blender and blend until smooth.
  2. In another pan, bring apple juice and agar to the boil.
  3. Simmer gently for 10-15 minutes until the agar has dissolved. 
  4. Pour apple juice into the blender with the strawberry mixture and blend for a few seconds more. 
  5. Pour mixture into the mould. 
  6. Allow to cool and then refrigerate. 
  7. Serve with a garnish of your choice. (You can add a flower petal, chopped nuts, a piece of red fruit etc.)


Marijke de Coninck

Marijke De Coninck is Co Director of the International Macrobiotic School. She works as a Macrobiotic teacher, Life Counsellor and Cook in the UK and in Belgium. Her children are running a thriving macrobiotic restaurant in Ghent.

Together with her partner Oliver she is training people to become Macrobiotic Life Counsellors, Cooks and Healing Cooks in an in depth and innovative three year course.

Marijke is a sought after counsellor in the UK and abroad. She is very well known for her unique way of counselling.

For more information: 
Her restaurant
Her blog

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