A lot of tofu mousses involve chocolate. Not that there is anything wrong with that, but they can be rather heavy and, frankly, I like fruity things during the spring and summer far more than I like chocolaty things. I havenâ€™t done many mousses with fruit and tofu, but, in this case, decided to give it a shot.
And Iâ€™m glad that I did.
While I wouldnâ€™t say that this has the same light texture as a traditional mousse, it is surprisingly light. I would describe it as halfway between a mousse and a pudding. I combined tofu, raspberries and sugar in the food processor and blended until smooth â€“ simple, right? Silken tofu is the best for a dish like this because it will produce the creamiest results, but Iâ€™ll let you in on a little secret: Iâ€™ve used regular tofu, too, and it works pretty well. The main difference is that the regular tofu will not get quite as smooth as the silken, even after some time in the food processor. It really isnâ€™t a huge difference, but if you have the option to use silken, try to take it.
Raspberries are great right now. Theyâ€™re fresh and all the ones at the shops around me are sweet. Despite their sweetness, I wouldnâ€™t recommend decreasing the amount of sugar that Iâ€™ve included in the recipe below. It is just enough to temper the slight tartness of the berries and completely mask the flavor of the tofu. People will definitely not know they’re eating something healthy when they eat this â€“ and it is healthy. It is quite low calorie and low fat, not to mention full of fruit and protein from the tofu. Iâ€™m tempted to skip dinner and just have a double portion of this dessert as a meal.
The mousse will firm up a bit after a few hours in the refrigerator and it will keep, covered, for a few days. Make it in advance and bring it out as a dessert for a springtime party. I used little ice cream dishes, but martini glasses would make a great serving dish, too.
Silken Rasperry Mousse
12-oz. tofu (silken)
1 1/2 cups raspberries
1/2 cup sugar
1/2 tsp vanilla extact
Combine all ingredients in a food processor and blend until very smooth, about 6 minutes. Divide into individual serving dishes and chill for at least two hours before serving. Garnish each portion with whole raspberries.
EliseApril 10, 2006
Now *that’s* an easy recipe. Thanks!
HeleneApril 10, 2006
and I was just wondering what to do with my tofu…off to get some raspberries, my favorites. Thanks!
AnaApril 10, 2006
I have made chocolate mousse with tofu before and thought it was great. I love creamy desserts and your raspberry mousse looks delicious!
I am definitely going to make this one soon, raspberries are soooo good! Can’t wait to try it!
PaigeApril 10, 2006
How did you know I was needing such a delicious-sounding tofu recipe? Great timing. Thank you!
SarahApril 10, 2006
What a great easy recipe to jump start the spring! It looks sooo good.
I added your site to my links. =)
KimApril 12, 2006
Sounds yummy! I’m gonna try it with frozen raspberries (I have a bag of them in the freezer right now) and Splenda. I’ll let you know how it comes out!
Tofu is good food!
KymmApril 18, 2006
That sounds good. I think I’ll give that a try and see if I can get my kids to like it. As we’re drowning in a sea of Easter candy right now it sure would be nice to have a little bit healthier option when they start begging for dessert (5 seconds after their first bite of dinner usually).
AnonymousApril 19, 2006
Well, sorry, I usually like tofu but not this time. The recipe had what I can only call a “petroleum” flavor. I used Nori silken tofu. Is there a better brand? Didn’t like all the seeds either. I would press the berries through a sieve before make a raspberry mousse again.
NicApril 20, 2006
Anonymous – I use that brand of tofu (and others) and haven’t noticed any strange flavors. I would suspect that either your tofu had somehow gone off, or that there may have been some sort of pesticides on your berries. Neither tofu nor raspberries should taste like petroleum, and certainly the combination should not. I have now made this on multiple occasions and have never noticed seeds as a problem, though I use fresh, whole raspberries. Try using blueberries instead, if you prefer.
RhiaJune 1, 2006
I’ve been looking for non dairy recipes as I was recently diagnosed as being allergic to cows milk – this looks wonderful! Cant wait to try it. I would love to link to it in my blog after I change the format to include recipes.
Ming ChernSeptember 4, 2006
hi there! Your raspberry tofu moose looks really good! though, i can’t take too sweet stuffs, so do you have an alternative the sweetness?
I’ll definately be working on ths recipe as soon as I find my blender though! hahaha!
Btw, i’m also starting this website at mingchern.com. It’s pretty much dedicated to tofu.
i’m pretty much compiling all sorts of info over the web, so it’ll be great if you can also drop by to give me some pointers. Alternately, drop me an email too!
grignote barbotineMay 9, 2007
It’s very good. I did it with mango.
DaveJune 25, 2010
just made it – added a little extra sugar as when i tested in I believe it had an unpleasant tofu flavour. I used soft tofu (not silken) and used frozen raspberries (gourmet choice). Im hoping once it chilled that the tofu flavour is fully masked, lest i be disappointed.
KelseyMay 18, 2012
I just made this for a party. I doubled the tofu and berries but only used about 1 1/2 cups of sugar. I also added lemon juice, lemon zest, and a couple fresh basil leaves, all of which added some nice complexity. Very tasty!
KelseyMay 18, 2012
Oh, and I put the blended mousse through a sieve to get rid of the seeds. I was surprised at how easily it went through.
yummyJuly 26, 2015
Hi! Can I use frozen rapsberies? Thanks!
NicoleJuly 27, 2015
Yes, you should be able to use frozen raspberries in this recipe.