Tofu can be sweet, too! An ultra creamy, pretty-in-pink, vegan breakfast dessert whipped up in a jiff’.
- 350g Silken tofu
- 1 cup frozen strawberries
- 1 tsp vanilla extract
- 1–2 tbsp maple syrup (or raw honey, or Manuka honey)
- A swirl of soya cream
- Blitz the tofu, fruit, vanilla and honey in a food processor or blender.
- Taste. Add more honey if desired.
- Serve with a swirl of soya cream and sliced strawberries. Dive. In.