This Strawberry Mousse contains only three plant-based ingredients, so it’s simple to make and can be whipped up in under 10 minutes... maybe five, depending on your strawberry-slicing skills.
You’d never be able to tell there is tofu in this mousse. The agave and strawberries do a good job of masking the soy-like flavor of the tofu, but the texture of the mousse is blissfully perfect: smooth, soft and unbelievably light, which makes this a great alternative to chocolate mousse if you find that too heavy on the stomach.
- 2 cups strawberries, sliced
- 2 cups firm tofu, drained
- 3 tbsp agave sweetener
- Grated or shaved dark dairy-free chocolate, to serve
- A few strawberries, to serve
Blend the strawberries first; when they’ve turned into a fruit paste, add the tofu in little bits.
When the mousse starts to thicken so much that it doesn’t seem to blend anymore, add the agave syrup. It will blend, just rather slowly because of the thick consistency, but that’s how you want it to be.
When the mousse is completely smooth, stop the blender and pour into 4 wine glasses.
Chill in the refrigerator for at least 2 hours; for a firm mousse-like texture, chill overnight.