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Everyday Gourmet with Justine Schofield
series • Cooking
PG
series • Cooking
PG
Silken tofu makes a great dairy-free alternative to regular cream. The uncanny-sounding combination of flavours in this recipe from Justine Schfield is a refreshing and creative take on a standard fruit salad with cream. It makes the bright and juicy melon really pop.
Ever wondered what was in those big steaming barrels at yum cha? It's this tofu pudding, which can be enjoyed sweet or savoury. Here, Liz Miu and Stephanie Feher (from Lucky Dragon Supper Club) with a classic ginger and brown sugar syrup. If you like, you can make your own fresh soy milk to use in the tofu. (Or for a variation, try this silken tofu with orange syrup and sesame seeds).
Silken tofu (you can also use soft tofu) brings creamy lightness to this dairy-free peanut butter and strawberry mousse recipe by Mary Berg.
It cannot be any simpler than this: Blend the silken tofu with all other ingredients, roll the batter into a ball and deep-fry. Enjoy with dusted cinnamon, icing sugar or sweetened kinako (soybean) powder. A great Adam Liaw recipe.
Think rice pudding meets baked cheesecake with this Italian recipe from Shannon Martinez. It can be served at room temperature or cold, so it's a good one to make ahead.
This thick, luscious slice of galaktoboureko does not use milk or egg for the custard, but instead uses pureed silken tofu, whisked together with sugar, orange and vanilla. Best enjoyed with a strong cup of tea or coffee.
Naples has a real sweet tooth and pastries are a favourite form of indulgence. One of the city's most popular pastries is sfogliatella, which are filled with a semolina filling. Nadia Fragnito's vegan version uses a semolina, tofu, mixed peel and citrus zest filling.
All hail this Snickers-inspired pudding! Chocolate and peanut join forces once again and this time they lean into a tofu base that doesn't require an oven or stovetop. No fuss, all fancy and deliciously free.
Farah Celjo calls these her 'choose your own adventure' pancakes. Flour or nut meal, sugar or maple syrup, vanilla for flavour or rum for a spike, one thing's for sure, there's always whipped silken tofu.
It's the little black dress of dessert, everyone needs a mousse recipe up their sleeve and this one is a goodie. Whether you're entertaining for four or stocking up for one, this will quickly become your dessert calling card. Hot tip: If you have less tofu handy, then combine what you do have with a quarter or half an overripe avocado.
Another take on the light and delicate tofu dessert enjoyed across Asia. This Indonesian version from Luke Nguyen features a subtle, sweet ginger syrup that can be served warm or at room temperature.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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