Too Good To Be True Tofu Berry Shortcake

May 27, 2014

If you've read my article on how to make a lemon tofu tart, then you know that adding tofu to desserts is an upcoming trend.  In this dairy-free strawberry shortcake recipe, tofu replaces the whipped cream and is combined with vanilla extract and maple syrup to create a sweet and fragrant cream.  Instead of heavy whipping cream, milk or other dairy products, tofu becomes the binding agent for all the flavors in a dessert.  In addition, tofu is lower in calories, fat and cholesterol compared to the dairy products traditionally used in baking.  Do not be afraid of the tofu, embrace it!

Tofu Berry Shortcake

½ pkg House Foods Premium or Organic Tofu Medium Firm
3 Tbsp powdered sugar 
2 Tbsp maple syrup
2 tsp pure vanilla extract
1 vanilla bean, seeded
1 Tbsp vanilla almond milk (optional)
½ (17-1/4oz.) pkg frozen puff pastry (1 sheet), thawed
1-1/2 pounds strawberries, hulled and sliced
1/4 cup sugar

Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.

First prepare the tofu vanilla cream: break the tofu up into pieces and add to the food processor along with the powdered sugar, maple syrup, vanilla, and almond milk. Blend for 1 minute until completely smooth. Remove to a bowl, cover with plastic wrap and refrigerate for 1 hour.

Meanwhile, flour work surface. Roll out each puff pastry sheet to a 14-inch square. Use a biscuit cutter to cut the puff pastry into 10 (3 ½ -inch) rounds. Place on the prepared baking sheet. Bake the pastry until golden brown and puffy, about 15 minutes, rotating the sheets halfway through cooking. Remove and let them cool. Once cool, horizontally slice each puffed round into 2 pieces.

Add the strawberries, sugar and lemon juice to a medium bowl and toss. Let it sit at room temperature for 20 minutes so the juices develop.

To assemble, add a puffed round to a dessert plate. Add a layer of tofu cream and strawberries and dollop of tofu cream. Top with round of pastry and sprinkle with powdered sugar. Serve immediately.

Editorial disclosure: Foodista received no payment for this post.

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