For a quick and easy dessert, place the whipped tofu cream in small bowls and set in the fridge. Serve as vegan chocolate mousse
|Prep time||20 minutes|
|Cook time||30 minutes|
|Serves||Makes 8 waffles|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the whipped chocolate tofu cream, melt the chocolate and set aside to cool slightly. Place 200g of room-temp tofu, maple syrup, 1 teaspoon of vanilla extract and sea salt flakes in a food processor and process until smooth. Add the cooled chocolate and process again until smooth. Pour into a bowl and allow to set in the refrigerator while you make the waffles.
To make the waffles, melt the butter and set aside. In a large bowl, combine the flour, sugar, baking powder, bicarbonate of soda and salt. Whisk to combine. Grate 100g of tofu. In a separate bowl, whisk together the yoghurt, milk, 85g of melted butter, eggs, lemon juice and 1 teaspoon of vanilla extract. Combine the wet and dry ingredients along with the grated tofu. Stir to combine.
Preheat the waffle iron. Using a pastry brush or paper towel, coat the waffle iron with some of the remaining butter. Pour 125ml of batter in the waffle iron, close and cook until golden and crisp. Butter the waffle iron between each batch, if needed.
Serve the waffles topped with the whipped chocolate tofu cream, cherries, edible flowers, a dusting of icing sugar. and extra maple syrup on the side.