Raspberry Tofu Dessert
This recipe is egg free This recipe is dairy free This recipe is gluten free This recipe is wheat free
Preparation notes

Serves 4


225g raspberries, fresh or frozen
1 packet firm silken tofu
½ tsp vanilla essence
2 tbsp honey

  1. If using frozen raspberries allow to thaw completely, retaining a few for garnishing.

  2. Combine all the ingredients and press through a sieve to remove the raspberry seeds. (This is made easier if first processed in a liquidiser or food processor).

  3. Divide the mixture between four dessert dishes and chill for up to 2 hours.

  4. Garnish with reserved raspberries and serve. 
Copyright © The Vegetarian Society 1992.

Raspberry Tofu Dessert

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