We offer FREE UK mainland delivery on orders over £40. More info...

Tofu Strawberry Mousse

September 16, 2013

Tofu Strawberry Mousse

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

Serves 4

Ingredients

Method

  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.)

Chef

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



Also in Recipes - Vegan, Macrobiotic & Japanese

Gluten Free Brown Rice Flour American Style Pancakes
Gluten Free Brown Rice Flour American Style Pancakes

February 27, 2017

If you have not experimented with aquafaba yet, then you must. Aquafaba, or chickpea or bean water has taken the vegan world by storm as an egg replacer, simply drain your chickpeas and whip up the water which will behave like egg white. We folded sweetened aquafaba into a gluten free pancake batter to make lighter American style pancakes.

Continue Reading

Buckwheat Breton Galettes With An Autumnal Filling
Buckwheat Breton Galettes With An Autumnal Filling

February 22, 2017

Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.

Continue Reading

Berry & Banana Breakfast Parfait with 5 Grains
Berry & Banana Breakfast Parfait with 5 Grains

February 22, 2017

Perfect for using up leftover cooked grains, this simple to make breakfast parfait looks and tastes like an indulgent ice cream sundae, and would be equally good served as a dessert.

Continue Reading