Silken Tofu Is the Secret
Serving up creamy, rich vegan desserts since the beginning of ‘vegan desserts,’ and there’s still nothing better
Blending silken tofu up in order to create a creamy dessert is one of those things that sounds like only a vegan could love. Tofu, in my dessert? Yes, tofu in everyone’s dessert! It works perfectly, seamlessly every time.
I have long maintained that this is the absolute best, most fool-proof egg replacement in creamy applications. It brings bounce and density, tastes like only what you flavor your mixture with, and it is both cheap and easy, while the end result is incredibly impressive. Silken tofu has historically been my favorite way to make pumpkin pie, but this year I couldn’t find my package, as it was apparently buried in my fridge. Instead, I went with arrowroot starch as my egg replacement and all was well.
Once the silken tofu was retrieved from the chilly depths, though, I wondered what I should do with it, and remembered the recipe for chocolate tofu pudding in Brooks Headley’s 2014 cookbook Fancy Desserts. This was the cookbook inspired by his time as a fine-dining pastry chef, before Superiority Burger became a vegan dream. Veganism and vegetarianism are present throughout the book, though, and with this recipe, Headley fully reaches back into his…
