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Tofu Chocolate Pots

Tofu Chocolate PotsValentines Day is around the corner and what better way to celebrate than with these Tofu Chocolate Pots.  Top them with crushed pistachios and you have the ultimate aphrodisiac combination, pistachio and chocolate.  Pistachios have been referred to as natures Viagra! Enough said!

Tofu Chocolate Pots

Oh my, just looking at these pics I’m trying not to lick the screen here.  BACK AWAY FROM THE SCREEN… The great news is these sexy little chocolate pots come together SO quickly and SO easily no screen licking is required!

Tofu Chocolate Pots

All you need are a few basic ingredients, some silken tofu and a food processor or blender.  Don’t let the silken tofu frighten you, its easy to find and probably on an ambient shelf in your local supermarket or health food shop.  I found this one here on the shelf at Tesco!  Just make sure it says ‘silken’ on the pack and not firm. There’s more info on tofu and the different varieties available in this article right here.

Tofu Chocolate Pots

Whizzed up with a few ingredients THAT turns into THIS….

Tofu Chocolate Pots

Sexy, yes I said sexy, silky, heavenly goo.  Mmmmm come to mama!

Tofu Chocolate Pots

Maybe you didn’t know that tofu can be used in desserts and you’re wondering what the heck… but it can and its awesome! This might be my new fave way to eat tofu in fact…

Tofu Chocolate Pots

Don’t forget to have fun with the toppings or just serve them up naked.  Well it is Valentines!

Tofu Chocolate Pots

Are you ready to make Tofu Chocolate Pots???

Heck Yes!!!

Tofu Chocolate Pots

Based on Jamie Olivers recipe with a few little tweaks! You can find the original recipe here.

If you would like more healthy chocolate recipes please feel free to check out Chocolate Hummus,  Black Bean Brownies and my Superfood Chocolate Smoothie!

Tofu Chocolate Pots
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TOFU CHOCOLATE POTS


Course Dessert
Keyword dessert, valentines, vegan chocolate
Prep Time 10 minutes
Chill time 15 minutes
Servings 6

Ingredients

  • 200 g dairy-free dark chocolate at least 75% cocoa solids
  • 700 g silken tofu must be silken
  • 160 g date syrup
  • 1 lime zest of
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon cointreau optional
  • 1 large pinch of sea salt

FOR DECORATION

  • crushed nuts of choice not for nut free
  • dark chocolate shavings
  • crushed vegan biscuits not for gluten free
  • nut brittle not for nut free

NUT BRITTLE INGREDIENTS

  • 100 g nuts of choice pecans are good mmmm
  • 50 g caster sugar

Instructions

  1. Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base doesn’t touch the surface of the water. Break in the chocolate, then allow to melt, stirring occasionally.
  2. Meanwhile, line a medium bowl with a clean tea towel. Add the tofu, bunch up the tea towel and squeeze out the excess moisture into the bowl.
  3. Add the tofu to a food processor with the remaining ingredients and 1 good pinch of sea salt, then blitz for 1 to 2 minutes, or until smooth.
  4. Add the melted chocolate and pulse until silky and combined.

  5. Divide the mixture between 6 ramekins, espresso cups or glasses and then chill for at least 15 minutes. 

  6. Have fun decorating with crushed nuts, biscuits, chocolate shavings or nut brittle.

  7. Serve and enjoy!

NUT BRITTLE

  1. To make the brittle topping, place the caster sugar and a splash of water in a non-stick frying pan on a medium heat. Shake flat and don’t stir it, just swirl the pan occasionally until dissolved and lightly golden.

  2. Add the nuts and a pinch of salt, spoon around to coat, and when nicely golden, pour onto a sheet of oiled greaseproof paper to set.

  3. Once cool, break up and put in a bag, then use a rolling pin to smash up.  

  4. Decorate the chocolate pots and then keep the rest in the fridge for sprinkling over ice-cream.

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Chipotle Tofu Chilaquiles, GF & Nut Free

Chipotle Tofu ChilaquilesYou know when you’ve eaten something that was so damn good you just want to make it again right away.  Chipotle Tofu Chilaquiles are that thing!  I had never even heard of a chilaquile until I found some online and now they are ALL I CAN THINK ABOUT!

Chipotle Tofu ChilaquilesA very quick and simple dish to throw together for a breakfast, easy supper or anytime meal.  Would also make a lovely sharing meal with friends, just bring it to the table in the pan and tuck in.

Chipotle Tofu Chilaquiles

You want to use chipotle chilli powder for that smokey element but equally you could substitute a couple of fresh chillis (or regular chilli powder) + a tbsp of smoked paprika to get that smokey chilli hit. ( This chipotle hot sauce will make a delicious base for a bean chilli or soup too!)

Chipotle Tofu Chilaquiles

You can also omit the tamari (or soy sauce / coconut aminos) from the tofu scramble if you choose.  The tofu will stay a little whiter (as in these pics) but will still taste gooood.  I used sunflower seed sour cream to keep it nut free but you could also use cashew nut sour cream if you prefer or any off the shelf vegan sour cream / créme fraiche such as Oatly.

Chipotle Tofu Chilaquiles

Chipotle Tofu Chilaquiles…

or Mexican Tofu scramble, if like me you’re wondering how to pronounce Chilaquiles (Chiller-key-lays)!

Gluten Free, Nut Free, Vegan and delicious!

Chipotle Tofu Chilaquilesthey tick all the boxes and my omnivore partner gave them a 10 out of 10!

Chipotle Tofu Chilaquiles
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CHIPOTLE TOFU CHILAQUILES

30-minute Vegan Chilaquiles with chipotle sauce, nachos chips, and a hearty tofu scramble on top! Tasty, quick,so easy and seriously satisfying.

Course Breakfast, dinner, lunch, sharing
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Author Hayley

Ingredients

FOR THE CHILAQUILES:

  • 180 g corn tortilla chips (Nachos)
  • 1/2 red onion diced
  • 2 cloves garlic minced
  • 1 400g can crushed tomatoes or tomato sauce
  • 1 tsp chipotle chilli powder if you don't have chipotle, use regular chilli powder and add smoked paprika for the smokey flavour
  • 1/2 cup veggie stock

FOR THE TOFU:

  • 1 splash olive oil for frying
  • 1 block firm tofu drained and pressed in a clean towel for 15 minutes (I set a cast iron on top)
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder
  • 1/4 tsp sea salt
  • 2 tbsp tamari (or soy sauce if not GF) (you can use coconut aminos if soy free)

TOPPINGS (optional)

  • red onion, finely chopped
  • chopped tomatoes
  • avocado, chopped
  • fresh coriander (cilantro)
  • fresh lime juice
  • sour cream

Instructions

  1. Heat some oil in a large frying pan over medium heat and prep onion and garlic.

  2. Add the onion to the pan and fry until translucent, about 3 minutes. Then add garlic and cook for 1-2 minutes more.

  3. Add tomato sauce, chipotle chilli powder and veggie stock. Bring to a gentle boil then reduce heat to low and simmer, covered for 5 minutes.

  4. Transfer sauce to a blender and blend to your preferred consistency. Either smooth or slightly chunky. Set aside while you make the tofu scramble.

  5. Using the same fying pan you used for the onions, heat a little more oil in the pan over medium heat. Whilst the pan and oil heat up, take the tofu from the pack and hold over the sink with both hands, gently squeezing the most part of the water from it. Not too hard, you're not wringing it out, just removing the excess.

  6. Now with the tofu still in your both hands, move to the pan and crumble it in, (it should look like a scrambled egg texture). Fry lightly for 3-4 minutes, stirring once or twice. Then add the spices and stir. Cook for another 2 minutes, add the tamari, stir in well and cook for a further minute then remove from pan and set aside.

  7. Add chips to the pan and pour over sauce. Top with the tofu scramble, fresh onion, chopped tomato, avocado and coriander and any other toppings you like and serve immediately.